If you're looking for a spicy shrimp & garden vegetables stir-fry recipe, here's a colorful medley of crisp vegetables and tender shrimp tossed in a savory chili-garlic sauce for you! This quick stir-fry from Seabreeze Garden book, delivers restaurant-style flavor while keeping the vegetables bright, fresh, and slightly crunchy.
Ingredients
10 ounces (300g) shrimp, peeled and deveined
1 cup broccoli florets
1 cup snow peas
1 cup red, orange, or yellow peppers, sliced
1 medium carrot, thinly sliced
1 cup mushrooms, sliced
1 can water chestnuts, drained and sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1–2 tablespoons chili oil
1 tablespoon sesame oil
Sauce
2 tablespoons soy sauce or tamari
1 tablespoon oyster sauce
1 teaspoon sugar-free sweetener or honey
1 teaspoon cornstarch
2 tablespoons water
Instructions
1. In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and lightly golden, about 2 minutes per side. Transfer to a plate.
3. In the same pan, sauté garlic and ginger until fragrant. Add carrots and broccoli first, cooking for 2 minutes.
4. Stir in mushrooms, snow peas, and water chestnuts. Continue cooking until vegetables are tender-crisp.
5. Return shrimp to the pan. Pour in the prepared sauce and drizzle with chili oil. Toss until evenly coated and glossy. Serve with rice or noodles. Makes 4 servings.
