Description
A quick and delicious recipe for Mongolian Shrimp Stir-Fry that combines shrimp with colorful vegetables and a savory sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (any color)
- 1 cup snap peas
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes (optional)
- Cooked rice or noodles for serving
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and red pepper flakes (if using). Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add bell peppers, snap peas, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked shrimp to the skillet and pour the sauce over the mixture. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens.
- Stir in chopped green onions just before serving.
- Serve hot over cooked rice or noodles.
Notes
- For a spicier kick, add more red pepper flakes or a dash of sriracha to the sauce.
- Substitute shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg