Delicious Asian Shrimp Stir Fry (Printable)
Tender shrimp and Napa cabbage stir-fried with soy, sesame, ginger and garlic for a quick, healthy weeknight meal.
# What You’ll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups Napa cabbage, thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Sauce
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon sesame oil
11 - 1 teaspoon honey (optional)
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon cornstarch
14 - 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or scallions, chopped (optional)
# How To Make It:
01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
02 - Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes until pink and opaque. Remove and set aside.
03 - In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn.
04 - Add the julienned carrot, sliced bell pepper, and Napa cabbage to the skillet. Stir fry for 2 to 3 minutes until the vegetables are crisp-tender.
05 - Return the cooked shrimp to the pan. Pour in the prepared sauce and stir well. Cook for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the shrimp and vegetables.
06 - Add the sliced green onions and toss to combine. Remove from heat, garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- The sauce clings to every strand of cabbage and every curve of the shrimp like it was meant to be there, and it takes barely any effort to pull off.
- It is one of those rare weeknight meals that tastes like you ordered takeout but leaves you feeling light and energized instead of sluggish.
02 -
- Overcrowding the pan with shrimp will cause them to steam instead of sear, so cook in two batches if your skillet is on the smaller side.
- Adding the sauce before the pan is hot enough will leave you with a thin watery pool instead of that gorgeous sticky glaze you are after.
03 -
- A wok is ideal but a large stainless steel skillet gets a better sear on the shrimp than most nonstick pans ever will.
- Taste the sauce before adding it to the pan and adjust with an extra splash of rice vinegar or a few more drops of soy sauce until it sings.