Walnootkip garnalen roergebakken

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 764 x



  1. In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside
  2. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well
  3. Add shelled shrimp or chicken strips and toss to coat; set aside
  4. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables
  5. Stir fry until tender-crisp, about 3 minutes
  6. Remove vegetables and set aside
  7. Add walnuts to wok and saute until lightly browned
  8. Add a bit more oil if necessary
  9. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside
  10. Heat remaining oil until very hot
  11. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade
  12. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes
  13. Add chicken broth and reserved marinade
  14. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok
  15. Toss and heat through
  16. Stir in tarragon and serve immediately over steamed rice or crisp noodles

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