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Stir-Fried Shrimp and Vegetables

Serves 4

A stir-fry is a quick, easy and, depending on the ingredients, healthy meal for any occasion. However, when a variety of vegetables is included, there is a certain amount of prep work involved. I do not mind the work but, unless I plan ahead, I do not always have the appropriate fresh vegetables on hand or the extra time to clean and cut them all. That is when mixed vegetables in my freezer come in handy. The variety I like to use for this recipe includes edamame, snow peas, baby corn, water chestnuts, carrots, broccoli and mushrooms without a seasoning packet or sauce. I add a few other vegetables for flavor and color, and the seasonings or sauces of my choice. If desired, make it even quicker by purchasing shrimp that are peeled and deveined.

Ingredients

  • 2 tablespoons canola oil
  • 1 pound large shrimp, peeled and deveined
  • 1/4 large red bell pepper, cut into thin strips
  • 1/4 small onion, cut into thin strips
  • 3 large garlic cloves, minced
  • 1 package (about 16 ounces) frozen Asian-Style vegetables without seasoning or sauce
  • 1/2 teaspoon grated fresh ginger root (can use 1/4 teaspoon grated dried ginger root)
  • Pepper to taste
  • 2 tablespoons dry sherry
  • 1/2 teaspoon soy sauce, preferably lower-sodium, more to taste
  • 1 teaspoon toasted sesame oil

Pat shrimp dry with paper towels. Heat a 12-inch skillet over medium-high heat. Add the 2 tablespoons oil, then the shrimp. Sauté just until pink, about 2 minutes per side. Remove shrimp from pan and set aside.

Add the peppers and onions to the skillet. Sauté, tossing occasionally, until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the frozen vegetables and ginger. Sauté, tossing often, until desired tenderness, about 6 minutes. Add the sherry, cooked shrimp, soy sauce and sesame oil. Toss for about one minute to combine. Serve immediately over rice, pasta or noodles.

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