In the mood for an Asian flavored dish? This shrimp stir-fry recipe is easy to do if you assemble all the ingredients ahead of time. You can even mix the sauce ingredients early in the day and refrigerate until cooking time. You can also do the same with the shrimp preparation. I usually prepare the vegetables early and let them sit in my colander. Dinner is on the table in no time at all.
1 pound large shrimp (16 to 20 shrimp per pound), peeled and deveined
1 egg white
1/4 cup cornstarch
Pinch of salt
1 tablespoon water
1 tablespoon peanut oil
1/2 cup chicken broth
2 tablespoons rice vinegar
1/4 cup ketchup
3 tablespoons regular soy sauce
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon Asian fish sauce
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Asian chili-garlic sauce
2 tablespoons brown sugar
2 teaspoons toasted sesame oil
1 ½ tablespoons cornstarch
1 tablespoon peanut oil
8 oz package of fresh bean sprouts
8 oz snow peas, ends trimmed and strings removed
1 cup shredded carrots
8 mini bell peppers (a mix of orange, red and yellow), seeded and quartered lengthwise
2 large scallions, sliced on the diagonal
For the sauce:
In a mixing bowl or large measuring cup whisk together all the ingredients for the garlic-ginger sauce and set aside.
For the shrimp:
Whisk together the egg white, cornstarch, salt and 1 tablespoon of water. Mix well and add the shrimp.Thoroughly coat in the batter.
In a large wok or skillet, heat 1 tablespoon of peanut oil and add the shrimp. Cook the shrimp until they turn pick on both sides – 2 to 3 minutes.
Remove to a plate and set aside.
For the stir-fry:
Heat 1 tablespoon of peanut oil and add all the vegetables except the scallions. Stir the vegetables until tender about 3-4 minutes.
Add the garlic-ginger sauce and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir until well coated.
Stir in the sliced scallions and serve with rice or my recipe for Asian Flavored Cauliflower Rice.
Marisa Franca @ All Our Way
January 26, 2018 at 8:28 am
We do love our stir fry especially with shrimp although we’ve gone the chicken and beef route. This is such a great way to get your veggies in. Your recipe sounds wonderful.
January 26, 2018 at 9:44 am
Thanks Marisa. Hope you like this recipe.
January 26, 2018 at 9:54 am
This looks wonderful — has all the great sauces and spices we love.
January 26, 2018 at 10:23 am
That looks amazing, I know what I want for dinner!
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January 27, 2018 at 10:19 am
I will definitely be trying this recipe with my daughter as she is a huge fan of Asian cooking. This looks like it has all the right flavors. Thanks for sharing Jovina ♥
January 27, 2018 at 10:29 am
Thank you so much for taking time to send me a comment. I hope you and your daughter like this recipe.
February 2, 2018 at 9:21 am
We made this the other night and it was wonderful! Thanks Jovina.
February 2, 2018 at 9:26 am
Thank you so much for letting me know you made this recipe and liked it.
February 28, 2018 at 9:08 am
I made this last night along with rice using your Asian Flavored Cauliflower “Rice” recipe. It was very good. Thanks, Jovina.
February 28, 2018 at 9:11 am
I am so glad you liked this recipe. We really like it also.Stay tuned because I am planning some more Asian recipes in March. Thanks for letting me know.