If you're looking for a flavorful and speedy dinner option, our Shrimp and Vegetable Stir Fry recipe is the perfect solution. In the hustle and bustle of daily life, we often crave meals that are not only delicious but also quick to prepare.
Cut broccoli into small florets, slice the bell pepper thinly, julienne the carrot, trim the snap peas and slice the mushrooms. Mince the garlic and ginger.
2 Cups Broccoli Florets, 1 Red Bell Pepper, 1 Carrot, 1 Cup Snap Peas, 1 Cup Mushrooms, 3 Cloves Garlic, 1 Tablespoon Ginger
Marinate the Shrimp. In a bowl, combine the shrimp with soy sauce, oyster sauce, and sesame oil. Toss to coat evenly and let it marinate for about 15-20 minutes.
Mix the cornstarch slurry. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Set it aside.
1 Tablespoon Cornstarch
Heat the pan. Heat a wok or large skillet over medium-high heat. Add vegetable oil.
2 Tablespoons Vegetable Oil
Stir Fry the Vegetables by adding the minced garlic and ginger to the hot oil. Stir fry for about 30 seconds until fragrant.
Add broccoli, bell pepper, carrot, snap peas, and mushrooms. Stir fry for 3-5 minutes or until vegetables are slightly tender but still crisp.
Cook the Shrimp by pushing the vegetables to the side of the wok and add the marinated shrimp. Cook for 2-3 minutes or until the shrimp turn pink and opaque.
Pour the cornstarch slurry over the mixture and stir well. Cook for an additional 1-2 minutes until the sauce thickens.
Serve the shrimp and vegetable stir fry over cooked rice. Garnish with sliced green onions and sesame seeds if desired.