Gingered Shrimp Cucumber Stir-Fry

Gingered Shrimp Cucumber Stir-Fry

Great summer-time recipe when you are looking for creative ways to use all those cucumbers from your garden or CSA. Serve over rice.
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Dish, Weekday meals
Cuisine Asian, Lean Meats, Seafood
Servings 2

Ingredients
  

  • 12 oz shrimp peeled and deveined
  • 3 medium cucumbers
  • 2 tbsp sesame oil
  • 1 tbsp fresh ginger minced
  • 1 clove garlic minced
  • 1/4 cup green onions or chives thinly sliced

Sauce

  • 2 tbsp sherry
  • 1 tbsp low sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 cup vegetable broth

Instructions
 

  • Cut ends from cucumbers, slice in half vertically and scoop out seeds. Cut into 2 inch sections lengthwise and then into 1/4 inch sticks. Set aside. Prepare sauce and set aside. Heat wok or pan over medium high heat. Add oil. When hot, add garlic and ginger and stir-fry 20 seconds. Add shrimp and stir-fry for 3 minutes. Remove from pan and add cucumbers and onions. Stir-fry for 1 minute. Add shrimp and sauce to pan. Bring to a boil, increasing heat if necessary. Stir until sauce thickens and you're done!

Sauce

  • Whisk sauce ingredients together.
Keyword Gingered Shrimp Cucumber Stir-Fry
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