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Slow-Cooked Shrimp Stir-Fry
A slow-cooked Vietnamese shrimp stir-fry with lime, scallions and cilantro, finished with lemongrass, fish sauce and star anise, served over jasmine rice.
Ingredients
Instructions
Season the shrimp and grill it over medium-high heat until well browned, about 4 minutes.
Add the scallions, cooking until softened, about 3 minutes.
Stir in the chili, lemongrass, fish sauce and star anise for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let everything simmer for about 9 minutes so the flavors meld.
Fold in the lime and cilantro just before serving.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
