Shrimp and Vegetable Stir-Fry Recipe

Name: Shrimp and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 (15 ounce) can baby corn, drained and liquid reserved; 2 tablespoons soy sauce; 2 tablespoons cornstarch (UK cornflour); 1 tablespoon sesame oil or 1 tablespoon vegetable oil; 1 tablespoon sugar; ⅓ cup peanut oil or ⅓ cup vegetable oil; 2 bell peppers, seeded and cut into 1/2-inch strips (1 red and 1 yellow); 1 bunch broccoli, cut into florets; 12 lb mushroom, cut into 1/4-inch slices; 1 large onion, cut into wedges; 1 garlic clove, minced; 12 lb snow peas, trimmed

Servings: persons

1 lb shrimp, peeled and deveined
1 (15 ounce) can baby corn, drained and liquid reserved
2 tablespoons soy sauce
2 tablespoons cornstarch (UK cornflour)
1 tablespoon sesame oil or 1 tablespoon vegetable oil
1 tablespoon sugar
⅓ cup peanut oil or ⅓ cup vegetable oil
2 bell peppers, seeded and cut into 1/2-inch strips (1 red and 1 yellow)
1 bunch broccoli, cut into florets
12 lb mushroom, cut into 1/4-inch slices
1 large onion, cut into wedges
1 garlic clove, minced
12 lb snow peas, trimmed

1
In a bowl combine the reserved liquid from the baby corn, soy sauce, cornstarch, sesame oil and sugar, mixing well.
2
Heat peanut oil just until hot in a wok or in a heavy saucepan until medium hot.
3
Add bell peppers, broccoli, mushrooms, onion and garlic.
4
Cook for 5 to 6 minutes or until the vegetables are crisp tender, stirring constantly.
5
Add snow peas and baby corn, cook for 3 to 4 minutes, or until the snow peas turn bright green.
6
Add shrimp and the soy sauce mixture, cook 2 to 3 minutes or until the sauce thickens and the shrimp is heated through, stirring constantly.

1864

kcal

Calories

Fat

262

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 lb shrimp, peeled and deveined, 1 (15 ounce) can baby corn, drained and liquid reserved, 2 tablespoons soy sauce, 2 tablespoons cornstarch (UK cornflour), and more.

Yes, Shrimp and Vegetable Stir-Fry 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.

Shrimp and Vegetable Stir-Fry

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