Description
A delicious stir-fried dish featuring succulent shrimp and fresh vegetables
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 cup sugar snap peas, trimmed
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tbsp cold water
Instructions
- In a small bowl, whisk together the soy sauce, honey, and toasted sesame oil until well combined.
- In a separate small container, mix the cornstarch and cold water to create a slurry and set aside.
- Heat the vegetable oil in a wok or large skillet over high heat until it begins to shimmer.
- Add the shrimp to the hot pan and sear for 2-3 minutes until pink and just opaque, then remove the shrimp and set aside on a plate.
- Add the broccoli, bell pepper, and snap peas to the same pan and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic and grated ginger and cook for 30 seconds until highly fragrant.
- Return the cooked shrimp to the pan along with any accumulated juices.
- Pour the sauce mixture and the cornstarch slurry over the ingredients.
- Toss everything continuously for 1 minute until the sauce thickens and glazes the shrimp and vegetables.
- Serve immediately over steamed rice or noodles.
Notes
- This dish can be modified with other vegetables based on preference.
- Ensure not to overcook the shrimp to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg