Hot-and-Sour Shrimp

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  • 1/2 cup white wine
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato catsup
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons cornstarch
  • 2 tablespoons oil for frying
  • 1 pound medium shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 cups chopped fresh spinach
  • 1 red pepper cut into 1-inch squares
  • 6 green onions, sliced


In a small bowl whisk together the wine, ginger, chicken broth, soy sauce, catsup, rice vinegar, honey, sesame oil, cayenne pepper and corn starch.

In a large skillet or wok, heat the oil over high heat. Add shrimp and garlic and sauté one minute. Add spinach and red pepper and sauté one minute. Add sauce mixture and cook until sauce is bubbly and thickened.  Top with green onions and serve over hot rice

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