Description
A delicious stir-fried dish featuring shrimp and a variety of colorful vegetables, all coated in a creamy white sauce.
Ingredients
- For the Shrimp
- 450 g large shrimp, peeled and deveined
- ½ teaspoon (2.5 mL) salt
- ¼ teaspoon (1.25 mL) black pepper
- 1 tablespoon (15 mL) cornstarch
- 1 tablespoon (15 mL) vegetable oil
- For the Vegetables
- 1 tablespoon (15 mL) vegetable oil
- 150 g broccoli florets
- 100 g carrots, thinly sliced
- 100 g snow peas
- 100 g mushrooms, sliced
- ½ red bell pepper, sliced
- ½ small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon (5 g) fresh ginger, grated
- For the White Sauce
- 240 mL chicken broth
- 120 mL heavy cream
- 1 tablespoon (15 mL) soy sauce
- 1 tablespoon (15 mL) oyster sauce
- 1 teaspoon (5 mL) sesame oil
- 1 tablespoon (15 mL) cornstarch
- 2 tablespoons (30 mL) cold water
- ¼ teaspoon (1.25 mL) white pepper
- ¼ teaspoon (1.25 mL) salt, or to taste
Instructions
- Prepare the shrimp: Pat the shrimp dry and season with salt and black pepper. Toss with 1 tablespoon cornstarch.
- Make the sauce: In a bowl, whisk together chicken broth, heavy cream, soy sauce, oyster sauce, sesame oil, and white pepper.
- Mix the remaining 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Set aside.
- Cook the shrimp: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry for 2–3 minutes per side, until pink and just cooked through. Transfer to a plate.
- Stir-fry the vegetables: Add another tablespoon of oil. Add the broccoli and carrots and cook for 2–3 minutes.
- Add the snow peas, mushrooms, bell pepper, and onion. Stir-fry for another 3–4 minutes, keeping the vegetables slightly crisp.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the sauce: Pour the white sauce mixture into the wok. Bring to a gentle simmer.
- Stir the cornstarch slurry again, then slowly pour it into the sauce while stirring constantly. Cook for 1–2 minutes, until the sauce thickens and becomes glossy.
- Add the shrimp: Return the cooked shrimp to the wok and toss everything together. Cook for another 1–2 minutes.
- Taste and adjust: Add more soy sauce, salt, or white pepper if needed.
Notes
- Serve immediately over steamed jasmine rice, fried rice, or noodles.
- Garnish with sliced green onions and a sprinkle of sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg