Shrimp and Vegetable Stir-Fry Recipe

Shrimp and Vegetable Stir-Fry Recipe

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 1 large broccoli crown, cut into florets
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Cooked rice or noodles for serving

Instructions:

1. Marinate the Shrimp:

1. In a medium bowl, combine the shrimp, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Mix well and let marinate for about 15 minutes.

2. Prepare the Sauce:

1. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, red pepper flakes (if using), and 1/4 cup water. Set aside.

3. Cook the Shrimp:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

4. Cook the Vegetables:

1. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
2. Add the sliced onion and cook for about 2 minutes until slightly softened.
3. Add the minced garlic and ginger, and cook for another 1 minute until fragrant.
4. Add the broccoli florets and red bell pepper slices to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

5. Combine and Cook:

1. Return the cooked shrimp to the skillet with the vegetables.
2. Pour the prepared sauce over the shrimp and vegetables. Stir to combine.
3. Bring the mixture to a simmer.
4. Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.

6. Serve:

1. Remove the skillet from heat and serve the shrimp and vegetable stir-fry over cooked rice or noodles.

Tips:

• Feel free to add other vegetables to the stir-fry, such as snap peas, carrots, or mushrooms.
• For an extra kick of heat, you can add more red pepper flakes or a splash of sriracha.
• Make sure not to overcook the shrimp; they cook quickly and can become rubbery if overdone.

Enjoy your delicious and healthy shrimp and vegetable stir-fry!