Vegetables Stir-fry With Shrimp Recipe

Prepare and marinate shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp cornstarch and 1 tbsp light soy sauce until evenly coated. Let sit 8–10 minutes while prepping vegetables.

Sear shrimp

Heat 1 tbsp vegetable oil in a large wok or heavy skillet over high heat until shimmering but not smoking. Add shrimp in a single layer, searing 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook; shrimp will finish in the sauce briefly.

Prep vegetables

While shrimp marinate, trim and cut the broccoli into bite-sized florets, slice the bell pepper, peel and thinly slice the carrot on a bias, trim snow peas, and thinly slice the onion. Mince garlic and ginger; separate scallion whites and greens.

Stir-fry vegetables

Return the wok to high heat and add 1 tbsp neutral oil. Add the onion and the white parts of the scallions and stir-fry 30–45 seconds until fragrant. Add carrots and broccoli; stir-fry 1.5–2 minutes. Add bell pepper and snow peas and continue to toss 1–1.5 minutes more, keeping vegetables crisp-tender. Push vegetables to the sides of the wok to make a small well for aromatics.

Aromatics

Add the minced garlic and ginger into the well and stir for 15–20 seconds until fragrant, being careful not to burn the garlic.

Combine sauce ingredients

In a small bowl or measuring cup, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp brown sugar and 1/4 cup stock or water until sugar dissolves. In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry.

Cook with sauce

Give the vegetables a quick toss, then pour the sauce into the wok and stir to coat. Bring to a simmer for 30–45 seconds. Add the cornstarch slurry and stir constantly for another 30 seconds until sauce thickens slightly and becomes glossy.

Return shrimp and finish

Return the seared shrimp and any accumulated juices to the wok and toss with vegetables and sauce for 30–45 seconds until shrimp are fully warmed and coated. Taste and adjust seasoning: add up to 1/4 tsp salt or extra soy sauce if needed, and a pinch of red pepper flakes if you want heat.

Garnish and serve

Turn off the heat. Stir in sliced green parts of scallions and a few drops of sesame oil if desired. Sprinkle toasted sesame seeds and a grind of black pepper. Serve immediately over steamed rice or noodles.