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Stir-Fry Shrimp with Cucumbers
Stir-Fry Shrimp with Cucumbers
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cucumber, cut small chunk
- 1 tablespoons cooking oil (for stir-frying)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup carrot, thinly cut
- 1/2 cup yellow onion, cut small chunk
- 1/2 cup sliced hams
- Salt and pepper to taste
For the White Sauce:
- 1 cup chicken broth
- 1 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
Instructions:
- In a bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, sugar, and sesame oil. Set aside.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat cooking oil in a pan over medium-high heat. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add shrimp and stir-fry until they turn pink and opaque, usually 2-3 minutes. Remove shrimp from the pan and set aside.
- In the same pan, add a bit more oil if needed.
- Add cucumbers, carrot, yellow onion, and sliced ham. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked shrimp to the wok with the vegetables.
- Pour the prepared white sauce over the shrimp and vegetables. Stir well to coat everything evenly.
- Allow the sauce to simmer for a couple of minutes until it thickens. Once the sauce has thickened and the shrimp are heated through, remove from heat.
- Serve the stir-fry over rice or noodles.
Enjoy your delicious stir-fried shrimp with cucumbers in white sauce! Feel free to customize the vegetables or adjust the seasoning according to your taste preferences.
