Shrimp With Mix Vegetable Recipe

Prep and marinate

Rinse and pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp salt, 1/4 tsp white pepper, 1 tablespoon cornstarch and the egg white until evenly coated. Let marinate for 10–15 minutes while preparing vegetables.

Heat a wok or large skillet over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat. Add the marinated shrimp in a single layer and stir-fry 1–2 minutes until they start to turn pink and just curl. Remove shrimp to a plate (they will finish cooking later).

Bring a small pot of water to a gentle boil and blanch the broccoli for 30–45 seconds to brighten color and slightly soften, then drain and set aside (alternatively, you can par-cook broccoli in the hot wok).

In the same hot wok (add a splash of oil if needed), add the minced garlic and ginger. Stir-fry 15–20 seconds until fragrant but not browned.

Add carrots, baby corn, mushrooms and red bell pepper. Stir-fry 1–2 minutes until vegetables begin to soften but remain crisp.

Add snow peas and blanched broccoli and continue to toss for 30–45 seconds to combine and heat through.

While vegetables cook, mix the sauce: combine 1/2 cup chicken or vegetable stock, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon sugar in a small bowl. Stir to dissolve.

Make a cornstarch slurry by stirring 1 teaspoon cornstarch into 1 tablespoon cold water until smooth.

Pour the sauce mixture into the wok with the vegetables, stirring to coat. Bring to a gentle simmer for 20–30 seconds.

Return the partially cooked shrimp to the wok and toss to combine. Cook together 1–2 minutes until shrimp are opaque and cooked through.

Stir in the cornstarch slurry and cook 15–30 seconds until sauce thickens and becomes glossy, coating the shrimp and vegetables.

Turn off heat. Sprinkle sliced scallions over the dish and drizzle with remaining touch of sesame oil if desired. Adjust seasoning with a pinch of salt or a splash of soy if needed.

Transfer to a serving plate and serve immediately with steamed rice or noodles.