Shrimp and Vegetable Stir Fry
Calories 279 (28% from fat)
Fat 9 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 180 mg.
Sodium 626 mg.
Carb. 22 gram
Fiber 4.7 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 29 gram
Ingredients
Stir Fry Sauce
3/4 cup chicken broth, unsalted
1/2 Tbsp. Mirin wine
1 Tbsp. brown sugar, packed
1 tsp. toasted sesame oil
2 Tbsp. reduced sodium soy sauce
1 Tbsp. oyster sauce
1/4 tsp. black pepper
1/4 tsp. white pepper
1 Tbsp. corn starch
Aromatics
2 Tbsp. (6 cloves) garlic, minced
1/2 cup onion, finely chopped
1 Tbsp. fresh ginger, minced
Vegetables & Protein
1 red bell pepper, cut into slices
2 cups (8 oz.) sugar snap peas with trimmed ends
4 cups (8 oz.) broccoli florets, chopped
4 cups bok choy, the thick white stalks, rinsed and chopped into small pieces.
1 pound medium shrimp, peeled and deveined
(We used Florida Pink Shrimp 41-50 per pound.)
1 Tbsp. avocado oil
1 Tbsp. toasted sesame oil
This Shrimp and Vegetable Stir Fry features tender shrimp, crisp broccoli, bok choy, sugar snap peas, and red bell pepper, all tossed in a savory homemade sauce. The recipe comes together quickly-just prep your ingredients ahead of time and cook everything in a hot wok for a balanced, flavorful meal.
Before you start: This recipe moves quickly. Prepare and measure all ingredients in advance.
1. Make the Stir Fry Sauce
In a bowl, whisk together chicken broth, mirin, brown sugar, sesame oil, soy sauce, oyster sauce, black pepper, white pepper, and cornstarch. Set aside.
(This picture does not show the cornstarch. We added that after the rest was mixed together.)
2. Prep Aromatics
Prepare the minced garlic, onion, and ginger. Set aside.
3. Prep Vegetables
Slice the red bell pepper and remove seeds.
Rinse and trim the ends off the sugar snap peas.
Chop the broccoli into small florets.
Rinse and chop the bok choy stalks into bite-sized pieces.
Place each vegetable in its own bowl for easy access.
4. Prep Shrimp
Peel and devein the shrimp. If using frozen shrimp, thaw according to package instructions or by running under lukewarm water for 5–10 minutes. Set aside.
5. Prep Oils
Mix avocado oil and sesame oil in a small bowl. Set aside.
Cooking
6. Heat a wok (or large skillet) over high heat. Then add the oil mixture to the hot wok.
7. Immediately add the garlic, onion, and ginger. Stir constantly for 30 seconds.
8. Add the red bell pepper. Stir and cook for 1 minute.
9. Pour in half of the stir fry sauce. Add the sugar snap peas and broccoli. Stir and cook for 1 minute.
10 Add the bok choy. Stir and cook for another minute.
11. Pour in the remaining stir fry sauce and stir to combine.
12. Add the shrimp. Stir constantly for 2–3 minutes, until the shrimp turn opaque (white) and are cooked through.
13. Remove from heat. Serve immediately.
Tips:
Keep stirring throughout the cooking process to ensure even cooking and prevent burning.
If you notice any ingredient browning too quickly, reduce the heat slightly.
Yield: 4 Servings of about 1 2/3 Cups Per Serving
You can freeze individual servings for easy re-heating later. Just be aware the shrimp will be more firm when reheated.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2-3 minutes.
