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Cooking With Rania: Shrimp Stir Fry

PITTSBURGH (KDKA) -- Rania Harris, of Rania's Catering, is whipping up some Shrimp Stir Fry this week!

Shrimp Stir Fry

(Photo Credit: KDKA)


  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons cornstarch
  • ¾ cup chicken broth
  • 2 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • Sea salt and freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 3 tablespoons sesame oil
  • 3 cloves garlic, minced (about 2 tablespoons)
  • 1 teaspoon finely grated fresh ginger
  • 3 scallions, chopped
  • 6 ounces snap peas, strings removed if necessary
  • Baby corn
  • 1 red bell pepper, thinly sliced
  • 4 cups cooked rice, for serving

Toasted sesame seeds for garnish (optional)


Pat the shrimp with paper towels to thoroughly dry.

Place the cornstarch in a small bowl. In a glass measuring cup, combine the chicken broth, sherry, soy sauce, sugar, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper. Add this mixture to the cornstarch and stir until the cornstarch is fully incorporated and the mixture is smooth.

Heat a wok over high heat for 2 minutes. Add the sesame oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallions and stir-fry for 1 minute. Add the snap peas, baby corn and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and stir-fry until the sauce has thickened, about 15 seconds.

Immediately transfer the stir-fry to a dish and serve over rice and garnish with toasted sesame seeds, if desired.

Serves: 4

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