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

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[caption id="attachment_171392" align="aligncenter" width="1180"] Copyright 2020 Karen Ullo. All rights reserved.[/caption]

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Copyright 2020 Karen Ullo