Description
A quick shrimp stir-fry is one of the fastest real dinners you can put on a table — the shrimp cook in two minutes, the vegetables in three, and the sauce in about thirty seconds. This version uses a ginger-garlic soy sauce with a touch of honey that glazes everything without being cloying. The key is mise en place and a brutally hot wok.
Ingredients
Units
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup broccoli florets
- 1 medium zucchini, sliced into half-moons
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 3 cups cooked jasmine rice
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
- Mix the soy sauce, oyster sauce, honey, sesame oil, and cornstarch slurry together in a small bowl. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and curled. Remove and set aside.
- Add remaining oil. Stir-fry the bell pepper, snap peas, broccoli, and zucchini for 3 to 4 minutes until crisp-tender.
- Push the vegetables to the sides. Add garlic and ginger to the center and stir-fry 30 seconds.
- Return the shrimp to the wok. Pour the sauce over everything and toss to coat. Cook 1 minute until the sauce thickens and glazes the shrimp and vegetables.
- Serve over jasmine rice topped with sesame seeds and green onions.
Notes
- Dry shrimp sear. Wet shrimp steam. Patting them dry before they hit the hot wok is the single most important step for getting a good sear.
- Have every ingredient prepped and ready before you turn the heat on — stir-fry moves too fast for mid-cook chopping.
- Oyster sauce adds a savory depth that soy sauce alone cannot achieve. It is the secret weapon in most restaurant stir-fries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 820
- Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 32
- Cholesterol: 175