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LOCATION: Recipes >> Asian >> Thai Stir-Fry

Print this Recipe    Thai Stir-Fry

Serves 5

4 cups nonfat chicken broth or water
1 3/4 cups brown rice
1 pound medium shrimp, peeled and deveined
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine or dry white wine
1 clove garlic, minced
1 teaspoon plus 1 tablespoon roasted sesame oil
1 tablespoon arrowroot
1 tablespoon chili puree with garlic, or to taste
1/2 teaspoon sugar
1 teaspoon rice vinegar
1 red onion, quartered and thickly sliced
1 green pepper, cut into 1/2" squares
2 carrots, sliced
1 tablespoon minced fresh cilantro
1 can (20 ounces) pineapple chunks (with juice)
4 scallions, sliced
4 tablespoons peanuts

Bring 3 1/2 cups of the broth or water to a boil in a medium saucepan
over high heat. Add the rice and reduce the heat to medium low.
Cover and cook for 35 to 45 minutes, or until the water is absorbed.
Remove from the heat and fluff gently with a fork. Cover and set

Using a sharp knife, butterfly the shrimp by cutting halfway through
down the entire length of the back. Flatten the pieces so they
remain open.

In a large bowl, mix the soy sauce, wine, garlic and 1 teaspoon of
the oil. Add the shrimp and marinate until ready to use.

In a small bowl, combine the arrowroot, chili puree, sugar, salt
(if using), vinegar and the remaining 1/2 cup broth or water. Mix
well and set aside.

In a large nonstick frying pan or wok, cook the shrimp and marinade
over medium heat for 1 to 2 minutes on each side, or until the
shrimp turn pink. Do not overcook. Remove from the pan and set

In the same pan, heat the remaining 1 tablespoon oil over medium-high
heat. Add the onions, peppers and carrots and cook for 5 to 10
minutes, stirring often. Pour the chili puree mixture over the
vegetables. Reduce the heat to low and cook several minutes more.

Add the shrimp, cilantro and pineapple (with juice). Reduce the
heat to medium and stir-fry for several minutes, until the shrimp
is cooked through. Taste and adjust seasoning.

To serve, place the rice on individual plates and top with the
stir-fry. Garnish with the scallions and peanuts.


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