Butterflied Shrimp and Vegetable Stir Fry


  • Fat-Free, Less-Sodium Chicken Broth
1 1/4 cups
  • Cornstarch, divided
2 tbsp
  • Low-Sodium Soy Sauce, divided
3 tbsp
  • Sake (rice wine), divided
3 tbsp
  • Honey, divided
4 tsp
  • Chile Paste with Garlic
2 tsp
  • Dark Sesame Oil
1 tsp
  • Large Shrimps
1 pound
  • Peanut Oil, divided
2 1/2 tbsp
  • Green Onions, sliced
1 cup
  • Fresh Ginger, minced peeled
2 tbsp
  • Garlic Cloves, thinly sliced
4 pieces
  • Red Bell Pepper strips
1 cup
  • Carrots, diagonally cut
3/4 cup
  • Snow Peas, trimmed
1 1/2 cup
  • Cooked Wide Lo Mein Noodles or Udon Noodles
4 cups
Cooking Method:

  1. Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste and sesame oil, stirring with a whisk. Set aside.
  2. Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.
  3. Heat 1 1/2 tablespoons peanut oil in the wok over medium-high heat. Add shrimp mixture; saute 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger and garlic and saute 30 seconds. Add bell pepper and carrot; saute 2 minutes. Add snow peas; saute 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles and cook 1 minute or until thoroughly heated.