Stir-fry recipes are my go-to meal when I need to get dinner on the table quickly. They are so versatile because you can use whatever you have in your fridge AND they are a great way to clean out your fridge! I originally was going to make shrimp and broccoli, but I noticed I had some snap peas, so I added those in the mix!
Ingredients
For the Sauce:
- 6 tbsp soy sauce
- 2 tbsp mirin sweet rice wine
- 1 tbsp brown sugar or honey
- 1 tsp finely minced ginger on microplane
- 1 tsp finely minced garlic on microplane
- 1 tsp sesame oil
- 2 tsp cornstarch + 2 tsp cold water whisked together
For the Stir-Fry:
- 3 tbsp vegetable oil divided
- 1 ½ lbs jumbo shrimp peeled, deveined and butterflied
- ½ tsp salt
- 2 heads of broccoli cut into florets (about 2 cups)
- 1 ½ cups snap peas
- 1 tsp sesame seeds for garnish (optional)
- 1 scallion thinly sliced, for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil, set aside.
- Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add broccoli and snap peas, and cook, 2-3 minutes, stirring just until the green color pops, and the broccoli and snap peas still have some crunch. Remove from pan and set aside.
- Add 1 tbsp oil to the pan and add the shrimp in one layer and cook until pink, about 2 minutes each side.
- Add in the soy sauce mixture and bring to a simmer. Add the broccoli and snap peas back in and coat them with the sauce.
- Whisk the cornstarch and cold water together so there are no lumps. Add the cornstarch mixture, and cook until the sauce is thickened.
- Serve over rice.
- Garnish with sesame seeds and scallions
Related Posts
