Shrimp Stir-Fried Vegetables in White Sauce

Yield

3 servings · 3 generous portions

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup carrots, thinly sliced
• 1 cup cabbage, sliced
• 1 cup snow peas or snap peas
• 1 small bell pepper, sliced
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil, divided
• 1 cup chicken broth
• 1 tablespoon oyster sauce
• 2 tablespoons Shaoxing wine or mirin
• ½ teaspoon granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water, for slurry
• Salt and ground white pepper, to taste

Method

1. Pat the shrimp dry and season lightly with salt and white pepper.
2. In a small bowl, combine chicken broth, oyster sauce, Shaoxing wine or mirin, and sugar.
3. In another bowl, mix cornstarch with 2 tablespoons cold water until smooth.
4. Heat 1 tablespoon vegetable oil in a 14-inch wok over medium-high heat.
5. Add shrimp and stir-fry for 2–3 minutes, until pink, opaque, and cooked through to 145°F (63°C). Remove and set aside.
6. Add the remaining oil to the wok. Stir-fry broccoli and carrots for 2–3 minutes.
7. Add cabbage, snow peas, and bell pepper. Cook for another 2–3 minutes, stirring frequently, until tender-crisp.
8. Add minced garlic and stir-fry for 30 seconds until fragrant.
9. Pour in the prepared sauce and bring to a gentle simmer.
10. Stir the cornstarch slurry again and pour it into the wok. Cook for 1–2 minutes until the sauce thickens slightly.
11. Return the shrimp to the wok and toss gently until evenly coated and heated through.
12. Adjust salt and white pepper to taste. Serve hot.

Kitchen notes

Practical Woman's Secret
Cook the shrimp separately and add them back at the end to prevent overcooking. Keep the vegetables slightly crisp and the sauce lightly thickened for a classic restaurant-style finish.