Description
Shrimp Stir-Fry with Ginger Sauce is a quick and flavorful dish that brings together succulent shrimp, crisp vegetables, and a zesty ginger sauce. This stir-fry is perfect for a weeknight dinner, offering a balance of protein, vibrant veggies, and a tangy sauce that’s sure to please your taste buds. It’s easy to customize with your favorite vegetables and can be served over rice or noodles for a complete meal.
Ingredients
Scale
For the Stir-Fry:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 2 garlic cloves, minced
For the Ginger Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, grated ginger, rice vinegar, honey, and the cornstarch mixture. Set aside.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers, snap peas, and broccoli. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp. Remove from the skillet and set aside.
- Cook the Shrimp: In the same skillet, add the remaining tablespoon of vegetable oil. Add the shrimp and garlic, stir-frying for 2-3 minutes, or until the shrimp are pink and cooked through.
- Combine and Serve: Return the vegetables to the skillet. Pour in the ginger sauce and stir well to coat the shrimp and vegetables evenly. Cook for another 1-2 minutes, until the sauce has thickened. Serve immediately over rice or noodles.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
- You can substitute shrimp with chicken or tofu for a different protein option.
- This dish is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course