Ingredients:
For the Vegetables and Shrimp:
Shrimp: 1 lb, peeled and deveined
Cornstarch: 1 tsp
Kosher salt: ½ tsp
White or black pepper: ⅛ tsp
Cabbage: 3 cups, chopped
Snow peas: 1 cup
Broccoli: 1 head, cut into florets
Carrots: 2 small, sliced
Red bell pepper: 1 small, sliced
Garlic cloves: 5, finely minced
Ginger: ½ tsp, grated
For the Sauce:
Chicken broth: 1 ½ cups
Shaoxing wine or mirin: 2 tbsp
Kosher salt: 1 tsp
Sugar: 1 tsp
Chicken bouillon powder: 1 tsp
Instructions:
Step 1: Prepare the Shrimp
In a mixing bowl, toss the shrimp with cornstarch, salt, and pepper. Set aside to marinate for 10 minutes.
Step 2: Blanch the Vegetables
Bring a pot of water to a boil and blanch the broccoli, carrots, and snow peas for 1-2 minutes. Drain and set aside.
Step 3: Make the Sauce
In a small bowl, whisk together the chicken broth, Shaoxing wine (or mirin), kosher salt, sugar, and chicken bouillon powder. Set aside.
Step 4: Cook the Shrimp
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
Add the shrimp and stir-fry for 2-3 minutes until pink and fully cooked. Remove from the wok and set aside.
Step 5: Stir-Fry the Vegetables
In the same wok, heat another tablespoon of oil.
Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Toss in the cabbage, blanched vegetables, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Step 6: Combine Everything
Return the shrimp to the wok.
Pour the prepared sauce over the vegetables and shrimp. Stir well to coat evenly.
Cook for another 2 minutes, allowing the sauce to thicken slightly.
Step 7: Serve
Transfer the stir-fried veggies and shrimp to a serving plate.
Serve hot with steamed rice or noodles.
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Tips for Perfect Stir-Fried
Veggies in White Sauce
Use Fresh Vegetables: Fresh, crisp vegetables retain their texture better during cooking.
Blanch for Consistency: Blanching hard vegetables like broccoli and carrots ensures they cook evenly.
Don’t Overcook Shrimp: Cook shrimp just until pink to avoid a rubbery texture.
Customize the Sauce: Add a splash of soy sauce or oyster sauce for a deeper flavor.
Serve Immediately: This dish is best enjoyed fresh to preserve the crispness of the veggies.
Calories Per Serving
For one serving (based on 4 servings):
Vegetables and shrimp: ~180 calories
Sauce: ~50 calories
Total per serving: ~230 calories
Why You’ll Love This Recipe
Healthy and Flavorful: Packed with vegetables and protein, this dish is nutritious and satisfying.
Quick and Easy: Perfect for busy weeknights, ready in just 30 minutes.
Customizable: Swap shrimp for chicken, tofu, or omit protein for a vegetarian version.
Restaurant-Style Quality: The white sauce adds a creamy, savory touch that’s reminiscent of takeout favorites.
Delicious Variations
Spicy Twist: Add a dash of chili flakes or sriracha to the sauce for some heat.
Vegan Version: Use vegetable broth and skip the shrimp for a plant-based meal.
Noodle Option: Serve over stir-fried noodles instead of rice for a heartier dish.
Seafood Medley: Mix shrimp with scallops or squid for a seafood extravaganza.
Conclusion
This Stir-Fried Veggies in White Sauce recipe combines vibrant vegetables, succulent shrimp, and a flavorful sauce for an easy and delicious meal. Whether served over rice or noodles, it’s a healthy and satisfying dish that’s sure to become a household favorite. Try this recipe today for a quick dinner that’s bursting with flavor!
Enjoy!