Meatless Friday: Shrimp Stir Fry with Ginger Lemon Sauce

Shrimp Stir Fry with Ginger Lemon Sauce

1 lb rice vermicelli, prepared according to package

Vegetables:

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

Heat the oil, then sauté until just wilted.

Sauce:

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.

Shrimp:

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.

Garnish:

¼ c sweetened coconut shavings

Copyright 2020 Karen Ullo