Monday, March 22, 2010

Tea-soned Maté Limon Shrimp Stir-Fry

A quick, easy & tea-licious meal that takes 20 minutes to make...


  •  1 lb shrimp, peeled & deveined
  •  1 1/2 TBS Maté Limon Chai* Tea-soning
  •  4 TBS canola oil, divided
  •  1 red onion, diced
  •  1 clove garlic, minced
  •  1 zucchini, chopped
  •  1 yellow squash, chopped
  •  1 red bell pepper, chopped
  •  1 can corn, drained & washed
  •  3 TBS teriyaki sauce
  •  1/8 cup cornstarch or arrowroot
  •  3/4 cup chicken broth
  •  salt & pepper to taste


1. Combine shrimp and Tea-soning in a large plastic food storage bag and refrigerator for at least 20 minutes.

2. Heat 2 TBS oil in a large wok or skillet over medium-high heat. Add red onion & garlic and sauté until slightly soft, about 3 minutes. Add Tea-soned shrimp and cook until opaque, about 3 minutes. Remove shrimp and reserve.

3. Heat 2 TBS oil in wok. Add zucchini, squash, red bell pepper and corn to wok and sauté until slightly soft, about 3-4 minutes. Stir in the reserved shrimp and add teriyaki sauce.

4. In a bowl, whisk cornstarch and chicken broth together add to wok; cook, stirring until mixture boils. Reduce heat and serve.

Serving Suggested: Vintage Oolong Rice Pilaf. Visit for recipe.

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