Here’s another great shrimp and vegetable stir fry recipe that I learned from my sister while visiting family recently. The vegetables all have a crunchy texture and the color is so vibrant. My sister used celtuce. I replaced it with bok choy stems. You can use other vegetables like celery sticks or broccoli. This stir-fried shrimp recipe has become one of my family’s favorites. I hope you have as much fun as we did.
HexClad 12″ wok in the video:
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Silicone wok spatula
https://amzn.to/3UBcCj
Written recipe for stir-fried shrimp and vegetables:
Ingredients:
10 shrimp, cleaned and de-haired; seasoned with salt and white pepper powder
1 carrot, sliced
Chinese cabbage stems
a handful of dried black mushrooms, soaked in water for 15 minutes
4 cloves garlic, minced
light soy sauce
oyster sauce
salt
oil
Kitchen:
1. Heat the pan to medium-high and add the oil. Sauté 1/3 of the garlic.
2. Add the shrimp and fry for about 2 minutes. Set aside.
3. Add more oil to the pan and the rest of the garlic. Saute the vegetables for about 3 minutes. Add some water.
4. Add the shrimp and mix.
5. Add the light soy sauce and oyster sauce and mix. Serve.
6. Add water and cook for about a few minutes.
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⭐️𝐋𝐢𝐧𝐠’𝐬 𝐄𝐬𝐬𝐞𝐧𝐭𝐢𝐚𝐥𝐬 (𝐨𝐫 𝐬𝐢𝐦𝐢𝐥𝐚𝐫)
Light soy sauce
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Seasoned soy sauce for seafood
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Dark Vinegar
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⭐️𝐋𝐢𝐧𝐠’𝐬 𝐊𝐢𝐭𝐜𝐡𝐞𝐧𝐰𝐚𝐫𝐞 (𝐨𝐫 𝐬𝐢𝐦𝐢𝐥𝐚𝐫)
12-inch HexClad wok
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Zojirushi rice cooker
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Carbon steel wok
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⭐️𝐏𝐚𝐧𝐬
12 inch skillet
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Fry in 14-inch skillet
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10 inch and 12 inch pans
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⭐️𝐋𝐢𝐧𝐠’𝐬 𝐂𝐚𝐦𝐞𝐫𝐚𝐬
Canon EOS Canon R7
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Canon EOS Canon EOS 70D
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The links above are affiliate links, which means I earn a small percentage of sales made through those links, but it doesn’t cost you anything extra!
