Shrimp and Vegetable Stir Fry

Shrimp and Veggie Stir Fry

  • 1 pound raw shrimp, thawed
  • 3 tablespoons cornstarch
  • 4 tablespoons light or low-sodium soy sauce, divided
  • 2 teaspoons chili garlic sauce, divided
  • 1/4 teaspoon toasted sesame oil
  • salt and pepper
  • 2 broccoli florets, cut into bite-sized pieces
  • 1/2 red onion, sliced
  • 8 Baby Bella mushrooms, quartered (or your favorite mushroom)
  • 2 cups (or a large handful) snow peas, trimmed
  • 1 bell pepper, seeds and ribs removed, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon rice vinegar


Peel and clean the shrimp, rinse well with cool water and place in a bowl.  Add the cornstarch, 2 tablespoons soy sauce, 1 teaspoon chili garlic sauce and sesame oil.  Add a pinch of salt and pepper, and toss to coat well.  Set aside to marinate while you prepare the vegetables.

When the vegetables are prepped, heat the remaining 2 tablespoons soy sauce, 1 teaspoon chili garlic sauce and 2 tablespoons oil in a wok over medium high heat.  Add all the vegetables and a little salt and pepper (don't over-salt the dish - remember that even light/low-sodium soy sauce still contains a good amount of salt) and cook, stirring frequently, for about 10 minutes until the vegetables are crisp-tender and still have a bright green color.

Add the shrimp and cook, stirring frequently, until the shrimp are cooked through, approximately 5 minutes.  Remove wok from the heat and finish the dish by sprinkling with the rice vinegar.

Serve with white or brown rice.

Yields 4 servings.

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