Delicious Asian Shrimp Stir Fry (Printable Version)
Tender shrimp and Napa cabbage with carrots and bell pepper in a savory sesame-soy glaze. Ready in 25 minutes.
# What You Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups Napa cabbage, thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Sauce
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon sesame oil
11 - 1 teaspoon honey (optional)
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon cornstarch
14 - 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or scallions, chopped (optional)
# How To Make:
01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
02 - Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes, turning once, until pink and opaque throughout. Transfer to a plate and set aside.
03 - In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant and lightly golden.
04 - Add the julienned carrot, sliced bell pepper, and Napa cabbage to the skillet. Toss vigorously and stir fry for 2 to 3 minutes until the vegetables are crisp-tender but still vibrant in color.
05 - Return the cooked shrimp to the skillet. Pour the prepared sauce over everything and stir well. Cook for 1 to 2 minutes, tossing continuously, until the sauce thickens and evenly coats the shrimp and vegetables.
06 - Add the sliced green onions to the skillet and toss to combine, allowing them to wilt slightly from the residual heat.
07 - Remove from heat. Sprinkle with toasted sesame seeds and fresh cilantro or scallions if desired. Serve immediately alongside steamed rice or noodles.
# Expert Advice:
01 -
- Everything happens in one pan and the whole dish comes together in under 25 minutes
- The contrast between tender sweet shrimp and crunch fresh vegetables keeps every bite interesting
02 -
- Crowding the pan with shrimp lowers the temperature and makes them steam instead of sear, so cook in batches if necessary
- The sauce thickens fast once it hits the hot pan, so have everything ready before you pour it in
03 -
- Dry the shrimp thoroughly with paper towels before cooking for the best sear
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing, it wakes up their flavor