Shrimp and Vegetable Saute, Chinese Style Recipe

Name: Shrimp and Vegetable Saute, Chinese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon anchovy paste; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/4 cup chicken broth; Dried red pepper flakes; 1 tablespoon each vegetable and sesame oil; 1 cup seeded red bell peppers, cut into 1inch squares; 1 scallion, whites thinly sliced, greens, cut into rounds, kept separate; 1 pound deveined peeled shrimp, halved; 1 clove minced garlic; 1 cup thawed frozen peas; 1/4 cup each chiffonade of mint and basil leaves

Servings: persons

1 teaspoon anchovy paste
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup chicken broth
Dried red pepper flakes
1 tablespoon each vegetable and sesame oil
1 cup seeded red bell peppers, cut into 1inch squares
1 scallion, whites thinly sliced, greens, cut into rounds, kept separate
1 pound deveined peeled shrimp, halved
1 clove minced garlic
1 cup thawed frozen peas
1/4 cup each chiffonade of mint and basil leaves

1
Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes.
2
In a large skillet or wok, heat the vegetable and sesame oils.
3
Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute.
4
Add shrimp and saute for another minute.
5
Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
6
Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
7
Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon anchovy paste, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/4 cup chicken broth, and more.

Yes, Shrimp and Vegetable Saute, Chinese Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Vegetable Saute, Chinese Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions