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Mixed Vegetables With Shrimp Recipe

Name: Malaya Kitchen Asian Fusions Mixed Vegetables With Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 0.5 lbs shrimp, peeled and deveined (medium, 31-40 count); 2 cups broccoli florets (bite-sized); 0.5 cup red bell pepper, sliced into 1/2-inch strips; 1 medium carrot, thinly sliced on the bias; 1 cup snap peas, trimmed; 0.5 cup baby corn, halved lengthwise (optional); 2 tbs vegetable oil (or neutral oil); 1 tsp sesame oil (to finish); 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 stalks green onions, thinly sliced (white and green parts separated); 3 tbs low-sodium soy sauce; 1 tbs oyster sauce; 1 tsp rice vinegar; 0.25 cup chicken or vegetable broth (or water); 1 tsp brown sugar or honey; 1 tsp cornstarch; 1 tbs water (for slurry); 0.25 tsp crushed red pepper flakes (optional); 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 2 wedges lemon or lime wedges (for serving)

Inspired by Malaya Kitchen Asian Fusion

Time30m

Serves2

Make Mixed Vegetables With Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

1/2 lbs shrimp, peeled and deveined (medium, 31-40 count)

2 cups broccoli florets (bite-sized)

1/2 cup red bell pepper, sliced into 1/2-inch strips

1 medium carrot, thinly sliced on the bias

1 cup snap peas, trimmed

1/2 cup baby corn, halved lengthwise (optional)

Aromatics & Oil

2 tbs vegetable oil (or neutral oil)

1 tsp sesame oil (to finish)

2 cloves Garlic, minced

1 tsp fresh ginger, minced

2 stalks green onions, thinly sliced (white and green parts separated)

Sauce

3 tbs low-sodium soy sauce

1 tbs oyster sauce

1 tsp Rice vinegar

1/4 cup chicken or vegetable broth (or water)

1 tsp brown sugar or honey

1 tsp Cornstarch

1 tbs water (for slurry)

1/4 tsp crushed red pepper flakes (optional)

Seasoning

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

2 wedges lemon or lime wedges (for serving)

Method

Prep

Prepare shrimp and vegetables

Pat shrimp dry with paper towels and season lightly with 1/8 tsp salt and a pinch of pepper. Cut broccoli into bite-sized florets; slice red bell pepper into 1/2-inch strips; peel and slice carrot on the bias into 1/8-inch slices; trim snap peas; halve baby corn if using. Separate white and green parts of green onions; mince garlic and ginger.

Make sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, chicken broth (or water), and brown sugar until sugar dissolves. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbsp water to make a slurry and set aside.

Cooking Shrimp

Sear shrimp

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add shrimp in a single layer and cook undisturbed for 1 minute, then flip and cook another 30–60 seconds until just pink and opaque (shrimp will finish cooking later). Transfer shrimp to a plate and set aside.

Vegetables

Stir-fry vegetables

Return skillet/wok to medium-high heat and add remaining 1 tablespoon vegetable oil. Add white parts of green onions, minced garlic and ginger; stir-fry 20–30 seconds until fragrant (don’t brown). Add carrots and broccoli first; stir-fry 2 minutes. Add red bell pepper, snap peas, and baby corn; stir-fry another 2–3 minutes until vegetables are crisp-tender. If vegetables begin to stick or look dry, add 1–2 tablespoons of the prepared broth/sauce mixture to create steam and deglaze.

Combine & Finish

Add sauce and shrimp

Give the sauce a quick stir, then pour it over the vegetables. Stir to coat and bring to a simmer. Stir the cornstarch slurry once more and drizzle into the pan while stirring; cook 30–60 seconds until sauce thickens and becomes glossy. Return the cooked shrimp to the pan and toss just until shrimp are heated through and coated in sauce (about 1 minute).

Season and finish

Remove from heat. Stir in 1 teaspoon sesame oil, the green parts of the sliced green onions, and adjust seasoning with remaining 1/8 tsp kosher salt and a pinch of pepper if needed. Sprinkle crushed red pepper flakes if using and squeeze lemon or lime wedge over the dish to brighten flavors.

Serve

Transfer mixed vegetables with shrimp to a serving platter or bowls. Serve hot with steamed rice or noodles if desired.