Fresh and packed with flavor—stir fry veggies for a quick and healthy meal.
Recipes👇
Stir fry veggies in white sauce
1 lb shrimp, peeled and deveined
1 tsp cornstarch
1/2 tsp kosher salt
1/8 tsp black pepper
Vegetables:
3 cups cabbage, cut into 2-3 inch pieces
1 head of broccoli, cut into bite sized pieces
2 small carrots, peeled and cut into 1/8 inch pieces
1 cup snow peas
1 small red bell pepper, sliced
5 garlic cloves, finely minced
1/2 tsp ginger, grated or finely minced
Sauce:
1 1/2 cup low sodium chicken broth
2 tbsp shaoxing wine or mirin
1 tsp kosher salt
1 tsp sugar
1 tsp chicken bouillon
1 tsp sesame oil
Slurry
1 tbsp cornstarch
2 tbsp water
Instructions:
Begin by prepping all of the veggies. Set aside.
For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.
Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.
In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.
In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.
Add marinated shrimp and sauté for one to two minutes.
Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.
Add in all of the strained veggies.
Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!
Beef Stir Fry Veggies
Beef marinade:
1 lb beef sirloin, thinly sliced
1 tbsp oyster sauce
1/2 tbsp soy sauce
1 tsp cornstarch
1/8 tsp black pepper
Vegetables:
3 cups cabbage, cut into 2-3 inch pieces
1 head of broccoli, cut into bite sized pieces
2 small carrots, peeled and cut into 1/8 inch pieces
1 cup snow peas
1 small red bell pepper, sliced
5 garlic cloves, finely minced
1/2 tsp ginger, grated or finely minced
1 zucchini, sliced
Sauce:
1 1/2 cup low sodium chicken broth
2 tbsp shaoxing wine or mirin
1/4 cup soy sauce
1 tsp sugar
1 tbsp oyster sauce and
1 tbsp sesame oil
1/4 tsp white pepper
Slurry:
1 tbsp cornstarch
2 tbsp water
Instructions:
Prep all of the veggies. Set aside.
For sauce: In a small bowl, combine all the ingredients listed above. Mix well set aside.
Marinade the beef with soy sauce, oyster sauce, cornstarch, black pepper. Mix well and set aside.
In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.
In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.
Add marinated beef and sauté for one to two minutes.
Pour in all of the vegetables and sauce mixture. Stir to combine. Bring to a boil, then stir in cornstarch slurry to thicken the sauce.
Toss everything together and enjoy!
0 Comments