Dishes for those short on time

The Baltimore Sun

300 Best Stir-Fry Recipes

By Nancie McDermott

The About.Com Guide to Shortcut Cooking

By Linda Larsen

F+W Publications Inc. / 2007 / $17.95

Although this book features 225 different shortcut recipes, the focus is mostly on entrees.

The recipe I tried was too much of a shortcut. When I finished making the Beef and Nectarine Stir-Fry, the beef was overdone and tough. The directions should have been clearer. The book says to slice along the grain when the beef is frozen, but it does not describe the width of each slice.

brad.schleicher@baltsun.com

Shrimp With Tomatoes, Lemon and Parsley

Serves 4

1 tablespoon freshly squeezed lemon juice

1 tablespoon dry sherry or Shaoxing rice wine

2 teaspoons soy sauce

1 teaspoon salt or to taste

1/2 teaspoon granulated sugar

2 tablespoons vegetable oil

1 tablespoon chopped garlic

2 tablespoons chopped onion

1/3 cup chopped green bell pepper

8 ounces medium shrimp, peeled and deveined

2 plum (Roma) tomatoes, chopped into large chunks and drained

3 tablespoons chopped Italian parsley

3 tablespoons chopped green onion

In a small bowl, combine lemon juice, sherry, soy sauce, salt and sugar and stir well. Set aside.

Heat a wok or large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well. Add green pepper and toss well. Cook, tossing occasionally, until fragrant, about 30 seconds.

Push green pepper and onion aside. Add shrimp and spread into a single layer. Cook, undisturbed, until most of the edges turn pink, about 1 minute. Toss well and cook other side, about 30 seconds more.

Add lemon-juice mixture and toss well. Cook, tossing occasionally, until shrimp are cooked through, 1 to 2 minutes more.

Add tomatoes and toss well. Cook, tossing once, for 1 minute. Add parsley and green onion and toss well. Transfer to a serving plate. Serve hot or warm.

From "300 Best Stir-Fry Recipes"

Per serving: 140 calories, 13 grams protein, 8 grams fat, 1 gram saturated fat, 5 grams carbohydrate, 1gram fiber, 86 milligrams cholesterol, 890 milligrams sodium

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