Stir-Fried Veggies and Shrimp in White Sauce
Directions
- 1Chop up half a small cabbage, chop it into large chunks.
- 2Slice a zucchini right down the middle, slice them on a bias.
- 3Peel a carrot, slice your carrots.
- 4Trim your broccoli into bite-sized pieces.
- 5Finely mince your garlic.
- 6Finely mince or grate your ginger.
- 7Tenderize the shrimp with some baking soda, add a little cornstarch, a little salt and pepper.
- 8Give it a good mix and set it aside.
- 9Let's make the sauce with low sodium chicken broth, shaoxing wine, salt, chicken bouillon or MSG, white or black pepper and sugar.
- 10Give it a good mix and let's take it to the stove.
- 11Blanch all of your veggies for about 30 seconds.
- 12Add some oil into your wok, saute your garlic and ginger.
- 13Then add in the shrimp.
- 14Add in all your sauce, bring it to a boil and let the shrimp fully cook through.
- 15Mix cornstarch and water to make a slurry, then stir it in.
- 16Lastly, add in all your veggies.
- 17Optional, but you can add a little sesame oil.
- 18Give it a good toss, now let's eat.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tsp cornstarch
- 0.5 tsp kosher salt
- 0.125 tsp white or black pepper
- 0.125 tsp baking soda
- 3 cups cabbage, cut into 2-3 inch pieces
- 1 head broccoli, cut into bite sized pieces
- 1 medium zucchini, cut on a bias into 1/4 inch pieces
- 2 small carrots, peeled and cut into 1/8 inch pieces
- 5 garlic cloves, finely minced
- 0.5 tsp ginger, grated or finely minced
- 1.5 cup low sodium chicken broth
- 2 tbsp shaoxing wine or mirin
- 1 tsp kosher salt
- 1 tsp sugar
- 1 tsp chicken bouillon or MSG
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cooking oil
- 1 tsp sesame oil
Equipment
knifecutting boardbowlgraterwokwooden spoonmeasuring cupcolander
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