Shrimp W. Mixed Vegetable Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs soy sauce, 1 tbs rice wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp black pepper. Add shrimp and toss to coat. Let sit 10–15 minutes while you prepare vegetables and sauce.

Prep vegetables

Wash and cut broccoli into bite-sized florets. Peel and slice the carrot on a bias into 1/8" slices. Trim snap peas. Core and slice red bell pepper into thin strips. Halve baby corn if using. Slice onion into thin wedges. Keep vegetables separate so you can add by cooking time.

Make sauce

In a small bowl whisk together 3 tbs stock, 1.5 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp rice vinegar and 1/2 tsp sugar until combined. In a separate small cup stir 1 tsp cornstarch into 2 tbs cold water to make a slurry and set aside.

Cook shrimp

Heat a large skillet or wok over medium-high heat until very hot. Add 1 tbs neutral oil and swirl. Add marinated shrimp in a single layer and sear 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent loosely with foil.

Stir-fry vegetables

Return pan to high heat and add remaining 1 tbs oil. Add minced garlic and ginger and stir 15–20 seconds until fragrant (do not burn). Add onions and carrots first and stir-fry 1–2 minutes. Add broccoli, snap peas, bell pepper and baby corn. Stir-fry 2–3 minutes until vegetables are crisp-tender — they should still be bright and slightly firm.

Combine and finish sauce

Push vegetables to the side of the pan and pour the prepared sauce into the cleared space, or pour sauce over the vegetables. Stir to combine and let the sauce bubble for 20–30 seconds. Stir in the cornstarch slurry and continue to cook for another 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust with a pinch more soy or a drop of vinegar if needed.

Return shrimp & garnish

Add the cooked shrimp back to the pan and toss gently to coat with the sauce and heat through for 30–60 seconds. Remove from heat, sprinkle sliced green onions and toasted sesame seeds, and add red pepper flakes if using.

Serve hot over cooked jasmine rice or tossed with noodles. Leftovers will keep in an airtight container in the fridge 2 days; reheat gently to avoid overcooking the shrimp.