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Vegetable Shrimp Stir-Fry

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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 canola oil, divided
  • 2 green onions, sliced
  • 1/2 pound fresh snow peas, trimmed
  • 1 can (8-3/4 ounces) whole baby corn, drained
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame seeds, toasted
  • Thick 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 in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer.
  • 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.
Nutrition Facts
1 cup: 179 calories, 5g fat (1g saturated fat), 168mg cholesterol, 676mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 21g protein.

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Reviews

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Average Rating:
  • dublinlab
    Jun 9, 2016

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

  • tkarinas
    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.