Shrimp and Veggie Stir-Fry

Shrimp and Veggie Stir-Fry

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Course Main Course, Side Dish
Cuisine Chinese
Servings 4


For the sauce

  • 2 tbsp soy sauce
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 2 tbsp oyster or hoisin sauce
  • 2 tbsp granulated or light brown sugar
  • 1 tbsp cornstarch
  • 2 tbsp warm water or chicken broth

For the shrimp

  • 1 lb large shrimp peeled and deveined, tails removed
  • ½ tsp ground ginger
  • ¼ tsp cayenne or chili flakes
  • 1-2 pinches white pepper
  • 1-2 pinches white sugar

For the stir-fry

  • 2 tbsp canola oil
  • ½ medium onion thinly sliced
  • 1 carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 4 oz. sugar snap or snow peas cut into thirds on the bias
  • 1-2 cloves garlic roughly chopped (or as much as your heart desires)
  • 2 green onions thinly sliced, green parts only (reserve the whites for another use)
  • ½ bunch cilantro roughly chopped
  • Juice of ½ a lime
  • Steamed brown rice or cooked noodles for serving


  • BE SURE TO HAVE ALL YOUR SHRIMP PREPPED AND YOUR VEGGIES CUT AND READY FOR COOKING BEFORE TURNING ON THE STOVE TOP. This stir-fry cooks very quickly and things will burn if you are not prepped and ready to go.
  • Heat a large wok or wide skillet over high heat until smoking hot.
  • While the wok heats up, make the sauce. In a small bowl, whisk together the soy sauce, Shaoxing rice wine, oyster or hoisin sauce, sugar, cornstarch and water or broth until well combined. Set aside.
  • Add the oil to the hot wok by pour it around the outside edge all the way around so that the oil runs down the sides of the wok to pool in the bottom. Gently swirl the wok to ensure that the oil fully coats the surface.
  • Immediately add the onion, carrot, bell peppers, and peas and begin to stir-fry the veggies around the wok. The wok should sizzle and smoke but as the temperature drops due to the addition of ingredients, things will level out and the smoke will subside. Continue to stir the veggies until they become slightly charred and fragrant.
  • Push all the vegetables to one side of the wok and add a little more oil if needed. Add the shrimp and carefully stir-fry them on one side of the wok trying not to disrupt the veggies. Once the shrimp has been coated in the oil, let it sit and cook for about 1 minute to develop color and texture. Then, flip the shrimp and cook for an additional 30 seconds.
  • Toss the shrimp and veggies together.
  • Stir the sauce one more time before adding it to the stir-fry to ensure that the sugar and cornstarch is fully incorporated.
  • Add the sauce and toss the stir-fry around to completely coat all the shrimp and veggies. Let simmer to reduce by a third, stirring intermittently to prevent sticking or burning.
  • Once the sauce has thickened to a sticky, glossy victory, stir everything together again and toss in half of the green onions. Stir.
  • Transfer to a large platter or individual plates with steamed rice or cooked noodles. Garnish with the remaining green onions and cilantro. Squeeze the lime over the top before serving.
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