Garlic Ginger Shrimp Veggie Stir-Fry
Yield: 4 servings
Total Time: 45m
Your favorite takeout, made fresh at home!
Accompaniment: White Jasmine Rice (about 3 cups cooked)
Ingredients
For the shrimp
- 1 lb. frozen raw shrimp, 20-30 per lb, peeled & deveined, tail-off, thawed
- 1 tsp sunflower oil
- 1 tsp cornstarch
- ½ tsp kosher salt
- ½ tsp ground white pepper
- ¼ tsp ground mustard
For the sauce
- 1 cup unsalted chicken stock
- ¼ cup reduced-sodium soy sauce
- 1 tbsp pure maple syrup
- 1 tbsp oyster sauce
- ½ tbsp rice vinegar
- 1 tsp chili garlic sauce
- ½ tsp crushed red pepper flakes
For serving
- fresh lemon, wedges
For the stir-fry
- 8 oz. snow peas
- 1 tbsp sunflower oil
- 1 tbsp sesame oil
- 1 large stalk of celery, cut into 1-inch strips
- 2 medium carrots, unpeeled, diamond cut
- 3 large cloves of garlic, finely chopped
- 1-inch piece of ginger, finely chopped (peeled or well scrubbed)*
- 2 tsp lemongrass paste
For the cornstarch slurry
- 2 tbsp cornstarch
- 3 tbsp water
*NOTE: Fresh ginger does not need to be peeled if well scrubbed. The skin is edible and blends into the dish once cooked.
Instructions
Step 1: Gather all of the ingredients for the shrimp.
Step 2: Pat shrimp thoroughly dry, then add to a bowl along with the oil, cornstarch, kosher salt, ground white pepper, and ground mustard.
Step 3: Massage to combine then let rest for 10 mins.*
*TIP: This light cornstarch coating acts as a quick protective layer, helping the shrimp stay juicy and tender while creating a light coating that helps the sauce cling.
Step 4: While the shrimp rests, gather all of the ingredients for the sauce.
Step 5: In a medium bowl, add the chicken stock, soy sauce, maple syrup, oyster sauce, rice vinegar, chili garlic sauce, and crushed red pepper flakes.
Step 6: Whisk until fully combined then set aside.
Step 7: Gather all of the ingredients for the cornstarch slurry.
Step 8: In a small cup, combine the cornstarch and water. Stir thoroughly until fully dissolved, then set aside.
Step 9: Gather all of the ingredients for the stir-fry (oil not shown).
Step 10: Heat the sunflower and sesame oil in a large skillet over MEDIUM-HIGH heat for 4 mins.
Step 11: Add the shrimp in a single layer in the skillet.
Step 12: Cook the shrimp until just pink and opaque, about 1-2 mins per side. Remove and set aside.
Step 13: Add the snow peas, celery, carrot, garlic, and ginger to the skillet.
Step 14: Cook, stirring every 30-60 secs, until the vegetables are crisp-tender and everything is fragrant and starting to brown, about 5-6 mins.
Step 15: Reduce the heat to MEDIUM and add the lemongrass paste. Cook, stirring frequently, until fragrant, about 30-60 secs.
Step 16: Pour in the sauce.
Step 17: Stir, scraping up any fond from the skillet, until combined and bring to a simmer for 1-2 mins.*
*TIP: Fond is the browned bits left on the bottom of a pan after searing meat or vegetables.
Step 18: Add the cornstarch slurry (stir first if it has settled).
Step 19: Cook, stirring frequently, until the sauce begins to thicken, about 2-3 mins.
Step 20: Return the shrimp and resting juices to the skillet.
Step 21: Cook for 1-2 mins more, just until the shrimp are heated through. Serve immediately alongside lemon wedges and white jasmine rice.