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Shrimp and Broccoli Stir-Fry with Vegetables

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Shrimp and Broccoli Stir-Fry with Vegetables
Ingredients
  • 1 cup reduced-sodium soy sauce
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons orange juice
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon Sriracha sauce, or to taste
  • 1/2 teaspoon sesame oil
  • 3 tablespoons peanut oil, or more as needed
  • 1 tablespoon thinly sliced garlic
  • 1 tablespoon thinly sliced ginger
  • 1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
  • 2/3 cup onion, cut into long slices
  • 2/3 cup red bell pepper, cut into long thin strips
  • 2/3 cup carrots, cut diagonally into thin slices
  • 2/3 cup fresh snow peas, trimmed
  • 1 pound large shrimp (21-25 per pound), peeled and deveined
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cups cooked rice, or to taste
  • 2 teaspoons sesame seeds, or to taste
Instructions
1
Combine the savory ingredients of soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large container with a lid. Give it a good shake to ensure the flavors are well incorporated.
2
Place the mixture aside for now.
3
Heat a generous amount of peanut oil in a large, non-stick cooking vessel or wok over high heat. Add minced garlic and ginger to the hot oil and cook, stirring constantly, until they reach a lightly browned state, approximately 1 to 2 minutes. Use a slotted spoon to carefully remove the garlic and ginger from the hot oil and discard them.
4
Transfer the seasoned oil to a waiting plate, where it will remain warm.
5
Add an assortment of colorful vegetables including broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil. Cook, stirring rapidly, until these vegetables are tender-crisp and display a vibrant color, usually taking around 3 to 4 minutes. Remove the vegetables from the skillet and keep them warm.
6
Add succulent shrimp to the hot skillet and cook for 90 seconds. Turn the shrimp over and continue cooking on the other side until they turn bright pink, the meat becomes opaque, and the shrimp begin to curl into a distinctive "C" shape, taking around 90 seconds longer.
7
Return the stir-fried vegetables to the skillet and pour in the flavorful sauce.
8
Mix together a small amount of cornstarch and water in a separate bowl to create a thickening agent. Add this mixture to the sauce, stirring continuously until it is fully incorporated into the dish. Keep stirring quickly until the thickener is evenly distributed throughout.
9
Bring the mixture to a boil, stirring constantly, then remove it from heat.
10
Serve this delectable stir-fry with a side of hot, fluffy rice and garnish it with sesame seeds.