Vietnamese-Style Shrimp and Watercress Stir-Fry
Provided by: Food&Wine
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(s) chicken stock or low-sodium broth
- 1/4 cup(s) Asian fish sauce
- 2 tablespoon(s) sugar
- 1 teaspoon(s) cornstarch
- 5 tablespoon(s) vegetable oil
- 1 1/4 pound(s) shelled and deveined medium shrimp
- 3 shallots, thinly sliced
- 3 tablespoon(s) minced fresh ginger
- 1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
- 1 tablespoon(s) fresh lime juice
- Freshly ground pepper
- 1/3 cup(s) salted peanuts, chopped
- Rice, for serving
- 1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.
- 2. 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.
- 3. 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.