Asian Shrimp & Vegetable Stir-Fry Recipe | Wok on the Blaze Power Burner | BBQGuys.com

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based protein option, while chicken is often less expensive than shrimp.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor at a lower price.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more economical option.

Bring a 20 qt pot of water to a boil.

Add minced garlic, crushed red pepper, thinly sliced ginger, large chopped green onion, bay leaves, kosher salt, freshly ground black pepper, sugar, soy sauce, and lemon juice to the boiling water.

Stir to combine and let flavors meld.

Once boiling, add seasoned shrimp (with Chinese 5 spice blend) to the pot.

Cook shrimp for about 3-4 minutes until they float to the top; then cut off the heat.

Remove shrimp and set on a plate to cool.

In a bowl, mix together cornstarch, minced garlic, fresh ginger, and half of the sesame seed & vegetable oil mixture until cornstarch is dissolved.

Toss mixed vegetables in the cornstarch mixture until lightly coated.

Heat the remaining oil mixture in a wok over medium heat.

Add mixed vegetables to the wok and sauté for about 5 minutes.

Add the boiled shrimp to the wok and deglaze with soy sauce, flipping everything to combine.

Garnish with sesame seeds and chopped green onions before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens