Easy Shrimp Stir-Fry | Chinese Wok Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

Devein the shrimp, remove the shell, and leave the tail on. Butterfly slice the shrimp for even cooking.

Prepare the marinade by mixing salt, black pepper, garlic powder (1 teaspoon), light soy sauce, hoisin sauce, rice vinegar, chili powder, cornstarch (1 tablespoon), and water (3 tablespoons). Mix well and cover with Saran Wrap. Refrigerate for 30 minutes.

Prepare the vegetables: peel and grate ginger, cut carrots, bell peppers, and broccoli into bite-sized pieces, and measure out 1.5 cups of snow peas.

Cook 2 cups of basmati rice with 4 cups of water, a little olive oil, and salt and pepper until ready.

Heat olive oil in a hot wok over high heat.

Add the marinated shrimp to the hot wok and stir-fry for 30-40 seconds until they turn pink. Remove shrimp from the wok.

Add garlic and ginger to the wok, stir to release flavors.

Add carrots first, as they take the longest to cook.

After a minute, add onions and bell peppers to the wok.

Add garlic powder, sesame oil, chili powder, light soy sauce, rice vinegar, and sriracha sauce to the vegetables. Adjust seasoning as needed.

Add oyster sauce to the mixture for additional flavor.

Add bean sprouts to the wok and stir-fry for a couple of minutes until everything is well combined and cooked through.

Lower the heat to medium and add sesame seeds and chopped green onions on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens