Ingredients for Lemon Shrimp With Fresh Vegetables
- Peanut Oil
- Fresh Asparagus
- 1/2 cup water
- Salt to taste
- 1 medium onion, cut into wedges
- Fresh Gingerroot
- Raw Shrimp
- Seedless Cucumber
- 1 pint cherry or grape tomatoes, halved
- 2 lemon slices, for garnish
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/4 cup fresh lemon juice
- 1 tablespoon rice vinegar or white wine vinegar
- A few drops yellow food coloring (optional)
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How to Make Lemon Shrimp With Fresh Vegetables
- Prepare the vegetables: Trim and cut the asparagus, halve and chunk the cucumber, and halve the cherry tomatoes.
- Make the lemon sauce: In a small saucepan, whisk together sugar, cornstarch, water, lemon juice, and vinegar.
- Cook the sauce: Bring the sauce to a boil over medium heat, stirring constantly until thickened (about 1-2 minutes). Season with salt and add yellow food coloring if desired. Keep warm.
- Stir-fry the asparagus: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the asparagus and stir-fry for 1 minute.
- Steam the asparagus: Add 1/4 cup water, sprinkle with salt, cover, and steam for 2 minutes, or until nearly tender. Remove asparagus and set aside.
- Stir-fry aromatics: Add the remaining 2 tablespoons of oil to the skillet. Add the onion and ginger and stir-fry for 1-2 minutes, until lightly browned. Remove ginger.
- Stir-fry the shrimp: Add the shrimp and stir-fry for 2 minutes, until pink and cooked through.
- Combine vegetables: Add the cooked asparagus, cucumber, and tomatoes to the skillet. Cover and steam for 2-3 minutes, until vegetables are tender-crisp.
- Finish the dish: Taste and adjust seasoning. Stir in the warm lemon sauce and lemon slices.
- Serve: Bring to a gentle boil, stirring gently, then serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
173g
Fat
12g
Carbs
17g
