Shrimp and vegetable stir-fry with egg noodles. One of my many favorite dishes to make especially when celebrating Lunar New Year with our family and friends.
Print Recipe
SHRIMP AND VEGETABLE STIR-FRY
Course: Main DishesCuisine: ChineseDifficulty: EasyServings
6
servingsPrep time
20
minutesIngredients
3/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
3 tablespoons vegetable oil
1 pound frozen deveined large shrimp, thawed and peeled
3 garlic cloves, minced
3 ounces snow peas
4 ounces sugar snap peas
1 medium carrot, peeled and sliced
2 stalks of celery, sliced
4 cups of napa cabbage, sliced
1/4 teaspoon kosher salt
12 ounces medium-thick egg noodles, cooked in boiling water until tender
Directions
- In a small bowl, whisk together broth, soy sauce, cornstarch, and sugar; set aside
- Heat 2 tablespoons of vegetable oil in wok or large nonstick skillet over medium-high heat. Add half of garlic and stir-fry until aromatic, about 1 minute. Add shrimp and stir-fry for 3-4 minutes. Transfer to plate.
- Add 1 tablespoon of vegetable oil in wok or skillet, add remaining garlic and stir-fry until aromatic. Add carrots, celery, Napa cabbage, peas and a 1/4 teaspoon of salt. Cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with noodles.
Notes
- Stir-fry can we served with your favorite rice or noodles. For some heat and 1/4 teaspoon of red pepper flakes.
