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Vietnamese-Style Shrimp and Watercress Stir-Fry

Source: © Food & Wine Magazine
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Total Time:  25 Minutes
The fish sauce and peanuts in this seafood stir-fry are hallmarks of Vietnamese cooking. Ample amounts of fresh ginger and lime juice bump up the flavor of the dish.
1/2 cup  chicken stock or low-sodium broth
1/4 cup  Asian fish sauce
2 tablespoons  sugar
1 teaspoon  cornstarch
5 tablespoons  vegetable oil
11/4 pounds  shelled and deveined medium shrimp
3   shallots thinly sliced
3 tablespoons  minced fresh ginger
1 6 ounce  bunch watercress large stems discarded and leaves coarsely chopped
1 tablespoon  fresh lime juice
Freshly ground pepper
1/3 cup  salted peanuts
Vietnamese-Style Shrimp and Watercress Stir-Fry Recipe at
In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.

In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.

Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/27/2011
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