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Shrimp Stir Fry with Ginger Lemon Sauce


1 lb rice vermicelli, prepared according to package


2 c shredded cabbage
6 oz sliced mushrooms
1 colorful bell pepper, chopped
2 T oil

Heat the oil, then sauté until just wilted.



½ c white wine
2 T lemon juice
2 T oil
2 in. fresh ginger, peeled and finely chopped
3 leaves fresh sage, chopped
Salt to taste
1 t cornstarch dissolved in 2 t water

Combine all ingredients and simmer about 15 minutes.



1 lb fresh shrimp, peeled and deveined
2 T lemon juice
½ fresh ginger, finely chopped
Salt to taste
1 t oil

Marinate shrimp in the other ingredients in a plastic bag for about 10 minutes while the vegetables are cooking. Remove the vegetables from the sauté pan and add shrimp. Cook until just pink, about 1-2 minutes per side.



¼ c sweetened coconut shavings

Copyright 2020 Karen Ullo