The matcha powder used to make this green tea ice cream is authentic. I adapted the recipe using Ben and Jerry’s sweet cream foundation.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- 10 cloves garlic, chopped
- 1 teaspoon minced fresh ginger root
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup snow peas
- 1 cup small white button mushrooms
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound peeled and deveined jumbo shrimp
- ½ cup chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
- Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.
- If you really like it spicy, add up to 1 teaspoon additional crushed red pepper flakes.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 1 g |
| Sodium | 1090 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe, easy to put together…..One of my Favorite.
I left out the water chestnuts, but added onions and smoked sweet red peppers. I served it over rice noodles. Definitely making this often.
liked it very much, ain’t no different than most, made lil changes, overall very good
This was a big hit in my house. I made a couple tweaks: I used peanut oil. To keep all the veggies crisp, cook them all separately and combine at the end. Same with the shrimp. I substituted apple cider vinegar for rice wine vinegar. I only had six garlic cloves, but that was plenty. I sprinkled Chinese 5 Spice Powder over everything for the final two minutes of cooking
Family loved it!! I’m a garlic lover, however, I’d lessen the garlic to 5 cloves as well as less salt/pepper. It needs double the oil.
I am not adverse to spicy at all, especially if it is flavorful. I halved the crushed red peppers and black pepper though, anticipating that it called for too much. Even halved, all this tasted like was fire. You could not taste the shrimp. This is the first recipe I have ever given one star to, and I use this site practically daily.
Made exactly as instructed, it resulted in a truly awful fail. Having made many, many stir fries I looked forward to this so much I entered it in my recipe file before even trying it. That was a mistake that’s since been remedied. Too much fish sauce, too much salt, too much red pepper, and WAY too much garlic (the latter by at least a factor of three). There were probably shrimp in there somewhere, but if you searched for them by taste you wouldn’t have a clew they were present. Once served, we couldn’t eat it and ended up having leftover pork roast instead.
Delicious. Since I was cooking for young people I cut the red pepper flakes in half. Still plenty spicy for us.
Amazing!!
Very good! And easy! I pretty much followed directions exact, except since I had bean sprouts I threw them in. I also used shiitake mushrooms in place of the white button mushrooms. I made egg rolls to go with and this was quite a tasty “lupper” (lunch and supper combined). Hubby said next time he’d prefer a little less “heat”, so I’ll knock it down to 1/2 tsp red pepper flakes for him.
Very quick and easy meal to make. I used about half of the garlic that is called for in the recipe & it was still plenty for my family. Would have given it 5 stars if not for that.
This was good and easy to make!
No changes or mods required — this has that authentic mom & pop shop sauce you’re dreaming about right now ;P
The real secret is not overcooking the shrimp. In addition, I always use peanut oil when cooking Asian dishes. The oil will not smoke at higher temperatures (that’s why it is used on submarines), thus taking less time to fry and keeps vegetables el dente. Also omitted the black pepper, used extra pepper flakes and went a bit heavier on the fresh ginger.
Love this. I cut the pepper and red pepper flakes in half and it was just right for us.
This was very good. I had used my mushrooms for another recipe and so had to go without. It would be even better with them. I used dried ginger. Next time I would reduce the red pepper flakes a little. We served over Chow Mein noodles. Would make again and make sure I had the mushrooms on hand.
EXCELLENT FOR A HOME COOKED CHINESE..I USED THE CAST IRON PAN & ALSO AGREE WITH LSBUI ….ADDED PEPPER STRIPS AND CARROTS TOO…MY FAMILY IS VERY PICKY ABOUT THE CHINESE WE EAT AND THEY GAVE IT A A++++
I doubled up the sauce and we really enjoyed it. The lower elementary kids like the sauce fine. My husband and I eat spicy food so this wasn’t spicy enough for us; we added garlic chili paste to “doctor” it up.
very good The only thing I did different was to decrease red pepper flakes (i used 1/8 tsp) We really liked this. I served it over jasmine rice. Fast and easy to make
This was ok….. I was hoping it would be better… This doesn’t taste like Chinese food…
This was super salty. Besides the abundance of salt, the flavor was really great. No salt next time and it should be better.