Name: Shrimp Stir-fry With Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil (30 ml); 3 green onions, thinly sliced, white and light green parts separated from dark green parts; 4 cloves garlic, minced; 2 tablespoons (30 ml) finely chopped or grated fresh ginger (from about a 5 cm piece); 1 cup mixed vegetables, such as red bell pepper, asparagus, and carrots (240 ml); 1/2 teaspoon (3 ml) salt; 1/2 teaspoon (3 ml) black pepper; 1 lb (454 g). raw shrimp, peeled, deveined, tail off (fresh or frozen/thawed is fine); cooked rice, quinoa, or noodles for serving (optional); 1/2 cup vegetable broth or water (120 ml); 1 1/2 tablespoons (23 ml) soy sauce, gluten-free if necessary; 2 teaspoons (10 ml) honey or another sweetener; 1 teaspoon (5 ml) toasted sesame oil; 1 tablespoon (15 ml) cornstarch; 1 tablespoon fresh lime juice (15 ml); 1 teaspoon (5 ml) chili sauce or sriracha (optional, omit for a mild version); 1 teaspoon (5 ml) sesame seeds (optional)

Description

Discover how to make a delicious shrimp stir-fry with vegetables that’s bursting with flavor and perfect for a quick and easy weeknight meal.

Ingredients

2 tablespoons vegetable oil (30 ml)
3 green onions, thinly sliced, white and light green parts separated from dark green parts
4 cloves garlic, minced
2 tablespoons (30 ml) finely chopped or grated fresh ginger (from about a 5 cm piece)
1 cup mixed vegetables, such as red bell pepper, asparagus, and carrots (240 ml)
1/2 teaspoon (3 ml) salt
1/2 teaspoon (3 ml) black pepper
1 lb (454 g). raw shrimp, peeled, deveined, tail off (fresh or frozen/thawed is fine)
cooked rice, quinoa, or noodles for serving (optional)
1/2 cup vegetable broth or water (120 ml)
1 1/2 tablespoons (23 ml) soy sauce, gluten-free if necessary
2 teaspoons (10 ml) honey or another sweetener
1 teaspoon (5 ml) toasted sesame oil
1 tablespoon (15 ml) cornstarch
1 tablespoon fresh lime juice (15 ml)
1 teaspoon (5 ml) chili sauce or sriracha (optional, omit for a mild version)
1 teaspoon (5 ml) sesame seeds (optional)

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Instructions

In a small bowl or measuring cup, combine all the sauce components and set it aside. Ensure all other items are ready, such as chopped vegetables and peeled shrimp, before proceeding, as this dish cooks quickly.
In a large, heavy pan or wok, warm the oil over medium heat. Add the white and light green parts of the green onions, the minced garlic, and the chopped ginger. Cook for about one minute, until the garlic is fragrant and lightly golden.
Increase the heat to medium-high. Introduce the vegetables, along with salt and pepper, into the pan. Cook, stirring occasionally, until the vegetables start to brown and soften, which should take about 3-5 minutes.
Add the shrimp to the pan and cook, stirring occasionally, until it is almost fully cooked, which should take about 2-3 minutes.
Lower the heat to medium or medium-low. Pour the sauce into the pan and stir to coat everything evenly. Keep cooking and stirring until the sauce thickens, which should take about 1-2 minutes. Garnish with the dark green parts of the sliced green onions.
Serve immediately, optionally over cooked rice, quinoa, or noodles.

Notes

For a healthier option, substitute brown rice or whole grain noodles for white rice or regular noodles.
Avoid overcooking the shrimp to prevent it from becoming tough and rubbery.
Customize the vegetables with your favorites like broccoli, snap peas, or mushrooms. Adjust the amount of chili sauce or sriracha to suit your spice preference.