Stir-fried veggies and shrimp in white sauce

12 mins
Serves 4
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Directions

  1. 1Chop up half a small cabbage, chop it into large chunks.
  2. 2Slice a zucchini right down the middle and slice them on a bias.
  3. 3Peel a carrot and slice your carrots.
  4. 4Trim your broccoli into bite-sized pieces.
  5. 5Finely mince your garlic.
  6. 6Finely mince or grate your ginger.
  7. 7Tenderize the shrimp with some baking soda, add a little cornstarch, a little salt and pepper.
  8. 8Give it a good mix and set it aside.
  9. 9Let's make the sauce with low sodium chicken broth, shaoxing wine, salt, chicken bouillon or MSG, white or black pepper and sugar.
  10. 10Give it a good mix and let's take it to the stove.
  11. 11Blanch all of your veggies for about 30 seconds.
  12. 12Add some oil into your wok, sauté your garlic and ginger.
  13. 13Then add in the shrimp.
  14. 14Add in all your sauce, bring it to a boil and let the shrimp fully cook through.
  15. 15Mix cornstarch and water to make a slurry, then stir it in.
  16. 16Lastly, add in all your veggies.
  17. 17Optional but you can add a little sesame oil.
  18. 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 cupstrainerchopsticks