Shrimp and Cilantro Root Stir-Fry

Name: Shrimp and Cilantro Root Stir-Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 6 cilantro roots with stems, washed thoroughly and coarsely chopped (about 1/2 cup); 4 garlic cloves, halved; 1 green onion, cut into pieces; 1/2 tsp sugar; 1/4 tsp peppercorns; 2 tbsp (30 ml) oyster sauce; 2 tbsp (30 ml) soy sauce; 1 1/2 lb (675 g) medium-sized shrimp, peeled, deveined and patted dry; 2 tbsp (30 ml) vegetable oil

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Preparation 10 min
Cooking 5 min
Servings 1
Makes 4

Leftover cilantro? Here’s how to use it.

Featured in RICARDO Magazine SUMMER 2017 (p. 105)

Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

- 6 cilantro roots with stems, washed thoroughly and coarsely chopped (about 1/2 cup)
- 4 garlic cloves, halved
- 1 green onion, cut into pieces
- 1/2 tsp sugar
- 1/4 tsp peppercorns
- 2 tbsp (30 ml) oyster sauce
- 2 tbsp (30 ml) soy sauce
- 1 1/2 lb (675 g) medium-sized shrimp, peeled, deveined and patted dry
- 2 tbsp (30 ml) vegetable oil

Preparation

- In a small food processor, finely chop the cilantro, garlic, green onion, sugar and peppercorns. Stir in the sauces. Set aside.
- In a large non-stick skillet over high heat, stir-fry half the shrimp at a time in the oil, about 2 minutes. Drain on paper towels. Add the cilantro sauce to the skillet and cook for 30 seconds or until syrupy. Return the shrimp to the skillet and toss to coat.
- Serve with white rice and garnish with cilantro leaves, if desired.

Personal Note

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Shrimp and Cilantro Root Stir-Fry

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Ingredients

Preparation

Personal Note

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