Shrimp and vegetable stir-fry
Shrimp and vegetable stir-fry is easiest when every ingredient is ready before the pan heats. The vegetables need longer than the shrimp, so cook them first and combine at the end.
Use peeled, deveined, fully thawed raw shrimp. Large pieces are easier to track than mixed sizes; drain them well to avoid flooding the skillet.
Shellfish and soy are allergens; conventional soy sauce may contain wheat. Serve over separately cooked rice rather than increasing liquid inside the stir-fry.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
- Calorie
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- Proteine
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- Grassi
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- Carboidrati
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| Tempo di preparazione | — |
|---|---|
| Tempo attivo in cucina | — |
| Difficoltà | — |
| Piccantezza | — |
| Cucina | — |
| Allergeni | — |
Ingredienti
2 porzioni
Passaggio 1
Wash and cut vegetables into small pieces. Mix soy sauce, water and cornstarch until smooth. Mince garlic. Pat shrimp dry on a separate clean surface.
Passaggio 2
Heat 1 tbsp oil in a wide skillet. Stir-fry broccoli and pepper for 3–4 minutes, add 2 tbsp water and cover briefly until broccoli is almost tender. Remove vegetables.
Passaggio 3
Add remaining oil and shrimp. Cook over medium-high heat, turning, until nearly opaque. Add ginger and garlic and stir briefly.
Passaggio 4
Return vegetables and stir the sauce again before pouring in. Bring to a bubbling simmer, stirring until glossy. Shrimp should be firm, pearly and opaque; verify 145°F/63°C where practical. Serve promptly.
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