Shrimp Stir Fry With Vermouth Recipe

Ingredients

2 tablespoons soy sauce

1/4 cup dry vermouth

1 teaspoon packed light-brown sugar

1 teaspoon chili sauce, such as sambal oelek

2 tablespoons safflower oil

4 ounces shiitake mushroom caps, quartered

Coarse salt

8 ounces large shrimp, peeled

1 tablespoon minced scallion, plus scallion greens for serving

1 tablespoon minced fresh ginger (from a 1-inch piece)

1 cup thinly sliced celery (from 2 stalks)

Cooked rice and lime wedges, for serving

Preparation

In a small bowl, whisk together soy sauce, vermouth, brown sugar, and chili sauce.

Heat a large nonstick or cast-iron skillet over high; swirl in oil. Add mushrooms and a pinch of salt; cook, stirring occasionally, until brown, about 5 minutes. Add shrimp, scallion, and ginger; cook until shrimp is opaque and golden brown in spots, 2 to 3 minutes.

Add soy mixture and celery; toss to coat. Serve, with rice, scallion greens, and lime wedges.