SHRIMP AND VEGETABLE STIR-FRY

SHRIMP AND VEGETABLE STIR-FRY

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

Recipe by thatssofungCourse: Main DishesCuisine: ChineseDifficulty: Easy
Servings

6

servings
Prep time

20

minutes

Ingredients

  • 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.

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