Stir fried veggies in white sauce

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!

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