Shrimp and Ginger Stir Fry

Today’s selection for 12 Days of Oscars is the 1994 film Forrest Gump.   Forrest Gump won six Academy Awards (Best Actor in a Leading Role, Best Visual Effects, Best Adapted Screenplay, Best Director, Best Editing, and Best Picture)  and was nominated for an additional seven.

I’m sure most people are familiar with Forrest Gump, so I promise to keep the plot synopsis brief.  The film follows the life of Forrest Gump (Tom Hanks) over decades, as he narrates it to people he meets while sitting at a bus stop.  Forrest encounters several historical figures, including John F. Kennedy, and becomes involved in several historical events, including Watergate.

My food inspirations for this ran the gamut. Should I utilize the “Life is like a box of chocolates” catchphrase? Should I do something to show how Forrest and Jenny (Robin Wright) are like peas and carrots?  I decided instead to utilize one of the twenty-one ways to prepare shrimp listed by Bubba (Mykelti Williamson).  Forrest, honoring Bubba’s memory, buys a shrimping boat and later takes on Lieutenant Dan (Gary Sinise) as his first mate.

Stir-fry is one of the twenty-one ways to make shrimp that Bubba regales Forrest with.  I love a good reason to pull out my wok, and this was as good as any.  The sauce for this is light, with a hint of sweetness and ginger.  I suggest doing all of the chopping and measuring before heating up the wok because this moves pretty quickly once you’ve started.  The result is a light, delicious dinner, which I served over brown rice.

Shrimp Stir-Fry


  • 1 lb. medium shrimp (41/50), fresh or frozen, in shells
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 2 Tbs. rice vinegar
  • 1 Tbs. cornstarch
  • 1 1/2 tsp. sugar
  • 1 Tbs. cooking oil
  • 2 cloves garlic, minced
  • 1 Tbs. minced fresh ginger
  • 2 cups broccoli florets
  • 1 carrot, thinly sliced


If you are using frozen shrimp, thaw first.  Peel and devein shrimp, leaving tails intact.

Rinse the shrimp and pat dry with paper towels.

In a small bowl, combine water, soy sauce, vinegar, cornstarch, and sugar. Set aside.

Heat the oil in a wok (or large skillet) over medium-high heat.

Cook and stir the garlic and ginger in the hot oil for fifteen seconds.

Add the broccoli and carrot to the wok.  Cook and stir for 5 minutes, until vegetables are tender.

Use a slotted spoon to remove the vegetables from the wok and set aside.

Stir the soy sauce mixture and pour into the wok.

Cook the sauce until it thickens and starts to bubble.

Add the shrimp to the sauce and cook, stirring, for 3 minutes, until shrimp are opaque.

Add the vegetables, stir and cook until heated through.

Makes 4 servings.

Source: Better Homes and Gardens


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