Better-Than-Takeout Asian Shrimp Stir-Fry

The sky’s the limit when you can make your own stir-fry and customize the vegetables to your taste: hate broccoli? Sub in snap peas instead. Love celery? Throw it in there too. Steer clear of shrimp? It’s easy to make this with chicken: cut boneless, skinless breasts into 1-inch cubes before sautéing.

Casey Barber

Seafood

Main Course

Ingredients

2 tablespoons low-sodium soy sauce		1 red bell pepper, sliced into 2-inch lengths
2 tablespoons mirin or cooking sherry		1/2 pound sugar snap peas or broccoli florets, cut into bite-size pieces
2 teaspoons light brown sugar		24 medium shrimp, peeled and deveined
2 teaspoons cornstarch		1 large garlic clove, minced
2 tablespoons canola or vegetable oil		1 1-inch piece fresh ginger, peeled and minced
2 large carrots, peeled and sliced into 1/8-inch rounds		2 scallions, green parts only, minced

directions

Prep: 20 min Total:

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1
Whisk the soy sauce, mirin, brown sugar and cornstarch together in a small bowl until the cornstarch is dissolved. Set aside.
2
Heat the oil in a deep, heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Add the carrots, bell pepper and snap peas and cook, stirring, for 2-3 minutes until the vegetables start to soften.
3
Add the shrimp and cook, stirring, for 3-4 minutes more until the shrimp are no longer translucent.
4
Add the garlic and ginger and cook, stirring, for 1 minute.
5
Add the reserved soy sauce mixture and cook, stirring, for 30 seconds more to coat the shrimp and vegetables.
6
Transfer to a serving bowl and sprinkle with scallions. Serve immediately.

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