RECIPE:Sauteed Shrimp and Veggies
- Prep Time: 10 mins
- Cook time: Less than 30 mins
Serves 2
Ingredients
Cornstarch, divided2 tsp
Sea saltas needed
White pepperas needed
Sesame oil½ tsp
Broccoli florets8 oz.
Soy sauce1 tsp
Oyster sauce1 tbsp
Olive oil, divided1 tbsp
Small white onion, thinly sliced1 onion
Snow peas, tips and strings removed2 oz.
Garlic, minced1 clove
Chicken stock,4 tbsp
Canned baby corn, cut in half lengthwise2 oz.
Cooking directions
In a medium bowl, toss the shrimp with just 1 teaspoon of cornstarch, salt, pepper and sesame oil. Set aside to marinate.
In a wok, boil 1 cups of water over medium-high heat. When water is boiling, add the broccoli florets, cover with lid and let steam/blanch for 1 minute, shaking the pan halfway through. The broccoli should be bright green, and still a little crisp. Drain and set aside. Wipe the wok dry.
In a small bowl, mix the remaining 1 teaspoon cornstarch, soy sauce and oyster sauce. Set aside.
Heat 1 tablespoon of cooking oil over medium-high heat. Add the shrimp and stir-fry to warm. Remove from the pan and set aside.
Wipe the wok clean with paper towel, then heat the remaining 1 tablespoon oil over high heat. Add the onion and snow peas and stir-fry until fragrant, about 1 minute. Add in the garlic and stir fry for an additional 30 seconds.
Pour in the chicken stock and heat to boiling, then stir in the cornstarch, soy, oyster sauce mixture and cook until the sauce thickens, about 30 seconds.
Add the baby corn and stir-fry for 1 minute. Stir in the reserved shrimp and broccoli and cook, stirring constantly to mix.