Low sodium soy sauce
Sherry (dry or sweet)
1 piece(s), 3-inches, peeled, thinly sliced, cut into julienne
1 medium, roughly chopped
450 gm, large, peeled and deveined
- In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
- Coat a large skillet or wok with cooking spray; set over medium-high heat. Add oil; heat until oil begins to shimmer. Add ginger; cook, stirring frequently, until ginger becomes fragrant and starts to brown, about 2 to 3 minutes. Add onions; cook, stirring frequently, until onions start to release their moisture, about 3 to 4 minutes. Add shrimp; cook, stirring, until shrimp are opaque and pink, about 3 to 4 minutes. Stir in soy mixture; cook until well-blended and heated through, about 1 or 2 minutes. Yields about 310 ml (1 1/4 cups) per serving.