Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil (or sesame oil)
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas (or snow peas)
- 1 medium carrot, sliced thinly
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
- Salt and pepper, to taste
- Cooked rice or noodles (for serving)
- Sesame seeds (for garnish, optional)
- Green onions, sliced (for garnish, optional)
Instructions
Step 1: Prepare the Ingredients
- Prep the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.
- Cut the Vegetables: Slice the bell pepper, carrot, and prepare the broccoli and snap peas.
Step 2: Cook the Shrimp
- Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Stir-Fry Shrimp: Add the shrimp to the skillet and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Stir-Fry the Vegetables
- Add Garlic and Ginger: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add Vegetables: Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
Step 4: Combine and Sauce
- Return Shrimp: Return the cooked shrimp to the skillet with the vegetables.
- Add Sauces: Pour in the soy sauce and oyster sauce (if using). Stir well to combine.
- Thicken Sauce: Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Adjust seasoning with salt and pepper if needed.
Step 5: Serve
- Plate: Serve the stir-fry over cooked rice or noodles.
- Garnish: Sprinkle with sesame seeds and sliced green onions if desired.
- Prep Time: 10
- Cook Time: 10