Vegetable Shrimp Stir-Fry Recipe

4.5 2 3
Vegetable Shrimp Stir-Fry Recipe
Vegetable Shrimp Stir-Fry Recipe photo by Taste of Home
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Vegetable Shrimp Stir-Fry Recipe

Read Reviews
4.5 2 3
Publisher Photo
Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. —Athena M. Russell, Florence, South Carolina
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 4 teaspoons vegetable oil, divided
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • 1/2 pound fresh snow peas, trimmed
  • 1 can (8-3/4 ounces) whole baby corn, drained
  • 2 teaspoons sesame seeds, toasted
  • Asian rice noodles, optional

Directions

In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm.
Stir-fry the onions, garlic and ginger in remaining oil for 3 minutes. Add peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired. Yield: 6 servings.
Originally published as Vegetable Shrimp Stir-Fry in Country Woman April/May 2008, p33

Nutritional Facts

1 cup: 179 calories, 5g fat (1g saturated fat), 168mg cholesterol, 676mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 21g protein.

  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 4 teaspoons vegetable oil, divided
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • 1/2 pound fresh snow peas, trimmed
  • 1 can (8-3/4 ounces) whole baby corn, drained
  • 2 teaspoons sesame seeds, toasted
  • Asian rice noodles, optional
  1. In a small bowl, combine the first six ingredients until smooth; set aside.
  2. In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm.
  3. Stir-fry the onions, garlic and ginger in remaining oil for 3 minutes. Add peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired. Yield: 6 servings.
Originally published as Vegetable Shrimp Stir-Fry in Country Woman April/May 2008, p33

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Reviews forVegetable Shrimp Stir-Fry

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MY REVIEW
dublinlab User ID: 1682119 249266
Reviewed Jun. 9, 2016 Edited Jun. 10, 2016

"This was very good, l used some different vegetables and added extra water to the sauce."

MY REVIEW
tkarinas User ID: 4389335 158178
Reviewed Apr. 11, 2010

"I would definitely make this recipe again, just not when my third son is home, as he is deathly allergic to seafood. The rest of us love this recipe and will be making it as often as we can."

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