Shrimp and Vegetable Stir Fry

If you are wondering why I don’t post very many seafood recipes it’s because I’m allergic to seafood. But there are two types of seafood I will eat and later pay the price of itchy hives for: shrimp and crab. So, Benadryl and anti-itch skin cream I’ll be seeing you soon.

Feel free to change up the vegetables and protein to your tastes. I had these on hand, so it is what I used.

INGREDIENTS:

• 1 tablespoon vegetable or canola oil
• 1 small carrot, julienne sliced
• 1/4 of large red onion, sliced into half moons
• 20 sugar snap peas
• 20 snow peas
• 4 large shiitake mushrooms, sliced
• 1 can, 8 ounces sliced water chestnuts
• 1 pound peeled and deveined uncooked shrimp

SAUCE INGREDIENTS:

• 1/2 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon minced ginger
• 2 cloves minced garlic
• 1/2 tablespoon Chinese cooking wine
• 1 teaspoon sesame oil
• 3 tablespoons light soy sauce
• 1/3 cup chicken broth
• 1 teaspoon Sriracha, optional if you want a little spice

DIRECTIONS:

1. In a small bowl combine all the sauce ingredients. Whisk until cornstarch is dissolved. Set aside.
2. Add oil to a wok or large skillet over medium high heat.
3. Add carrots, onions, and sugar snap peas and stir and cook for 2 minutes.
4. Next add snow peas, mushrooms and water chestnuts and stir and cook for 1-2 minutes or until mushrooms become tender.
5. Move vegetables to edge of wok or skillet and add shrimp to center of pan. Stirring occasionally, cook shrimp for 2-3 minutes until pink.
6. Add sauce to shrimp and vegetables and stir until all the shrimp and vegetables are coated with sauce, cooking for another minute until sauce is heated through.
7. Serve immediately with jasmine rice.

 

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