Ingredients for Hot And Sour Shrimp With Spinach And Walnuts
- 1 lb shrimp, peeled and deveined
- Dry Sherry
- Fresh Ginger
- Chicken Broth
- Soy Sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- White Vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Cayenne
- 2 tablespoons peanut oil
- 1/2 cup walnuts, roughly chopped
- 5 oz fresh spinach
- Red Bell Peppers
- 2 cloves minced garlic
- Green Onions
- Jasmine Rice
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How to Make Hot And Sour Shrimp With Spinach And Walnuts
- In a large bowl, combine 1 lb shrimp, 2 tablespoons sherry, and 1 tablespoon grated fresh ginger. Cover and refrigerate for 30 minutes.
- In a small bowl, whisk together 2 tablespoons sherry, 1/2 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon ketchup, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Heat 1 tablespoon peanut oil in a wok or large skillet over high heat.
- Add 1/2 cup walnuts and stir-fry for 1 minute, until fragrant and lightly toasted. Transfer to a plate with a slotted spoon.
- Add 5 oz fresh spinach to the wok and stir-fry until just wilted, about 1 minute. Remove and set aside on a serving plate.
- Add 1 tablespoon peanut oil, 1/2 cup chopped bell peppers (any color), and 2 cloves minced garlic to the wok. Stir-fry for 1 minute.
- Add the marinated shrimp and 1/2 cup chopped onion to the wok. Stir-fry for 1 minute.
- Pour the prepared sauce into the wok. Stir constantly until the sauce is clear and thickened, about 2 minutes.
- Spoon the sauce and shrimp over the spinach.
- Sprinkle with the toasted walnuts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
37g
Fat
10g
Carbs
31g