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Shrimp W. Mixed Vegetables Recipe

Name: New Star Chinese Restaurants Shrimp W. Mixed Vegetables Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb raw medium shrimp, peeled and deveined; 2 tbs low-sodium soy sauce; 1 tbs rice vinegar; 1 tsp fresh ginger, grated; 2 tsp garlic, minced; 1 tsp cornstarch; 1 tbs neutral oil (canola, vegetable, or peanut); 1 tsp black pepper; 2 cups broccoli florets (bite-sized); 1 cup carrot, thinly sliced on a bias; 1 cup red bell pepper, sliced into strips; 1 cup snap peas (trimmed) or snow peas; 0.5 cup yellow onion, thinly sliced; 0.5 cup low-sodium chicken or vegetable stock; 1 tbs oyster sauce; 1 tsp hoisin sauce; 1 tsp sesame oil; 1 tsp brown sugar or honey; 1 tsp cornstarch (for slurry); 1 tbs cold water (for slurry); 0.25 tsp red pepper flakes (optional); 2 tbsp green onions, thinly sliced; 1 tsp toasted sesame seeds (optional); 0.25 tsp salt; 4 servings cooked rice or noodles (to serve)

Inspired by New Star Chinese Restaurant

Time30m

Serves4

Make Shrimp W. Mixed Vegetables 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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Marinade & Shrimp

1 lb raw medium shrimp, peeled and deveined

2 tbs low-sodium soy sauce

1 tbs Rice vinegar

1 tsp Fresh ginger, grated

2 tsp Garlic, minced

1 tsp Cornstarch

1 tbs neutral oil (canola, vegetable, or peanut)

1 tsp black pepper

Vegetables

2 cups broccoli florets (bite-sized)

1 cup carrot, thinly sliced on a bias

1 cup red bell pepper, sliced into strips

1 cup snap peas (trimmed) or snow peas

1/2 cup yellow onion, thinly sliced

Sauce

1/2 cup low-sodium chicken or vegetable stock

1 tbs oyster sauce

1 tsp hoisin sauce

1 tsp Toasted sesame oil

1 tsp brown sugar or honey

1 tsp cornstarch (for slurry)

1 tbs cold water (for slurry)

1/4 tsp red pepper flakes (optional)

Finishing & Garnish

2 tbsp green onions, thinly sliced

1 tsp toasted sesame seeds (optional)

1/4 tsp Celtic sea salt

4 servings cooked rice or noodles (to serve)

Method

Marinade & Shrimp

Marinate shrimp

In a medium bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp grated ginger, 2 tsp minced garlic, 1 tsp cornstarch, 1 tbs neutral oil, and 1 tsp black pepper. Add the peeled and deveined shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Pre-cook shrimp (optional quick sear)

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs neutral oil. Working in one layer, add marinated shrimp and sear 1 minute per side (shrimp should turn pink and just curl). Remove shrimp to a plate and set aside. They will finish cooking later in the sauce; avoid overcooking now.

Vegetables

Prepare vegetables

While shrimp marinates, prep all vegetables: cut broccoli into bite-sized florets, slice carrot on a bias, slice bell pepper, trim snap peas, and thinly slice onion. Pat vegetables dry.

Stir-fry vegetables

In the same skillet or wok used for shrimp, add 1 tbs neutral oil and heat over medium-high. Add onions and carrots first; stir-fry for 2 minutes until they begin to soften. Add broccoli and continue stir-frying 2–3 minutes. Add bell pepper and snap peas and stir-fry another 1–2 minutes until vegetables are bright and crisp-tender. If the pan gets dry, add a splash (1–2 tbs) of stock or water to create steam and prevent burning. Season vegetables lightly with 1/4 tsp salt.

Sauce & Finish

Make sauce

While vegetables cook, whisk together 1/2 cup low-sodium stock, 1 tbs oyster sauce, 1 tsp hoisin, 1 tsp brown sugar (or honey), 1 tsp sesame oil and 1/4 tsp red pepper flakes (if using) in a small bowl.

Combine and thicken

Return the seared shrimp to the pan with the vegetables. Pour the mixed sauce over shrimp and vegetables and bring to a simmer. In a separate small cup combine 1 tsp cornstarch with 1 tbs cold water to make a slurry; whisk into the simmering sauce. Cook 1–2 minutes, stirring constantly, until the sauce thickens and shrimp are opaque and cooked through (internal temperature ~120–135°F depending on size). Taste and adjust seasoning with up to 1/2 tbs soy sauce or a pinch more salt if needed.

Finish and serve

Turn off heat and stir in sliced green onions and 1 tsp toasted sesame seeds. Drizzle an extra 1/4 tsp sesame oil if desired for aroma. Serve immediately over cooked rice or noodles.