Delicious Asian Shrimp Stir Fry (Printer-Friendly)
Quick, flavorful stir fry of shrimp, napa cabbage and vegetables tossed in a savory soy-sesame glaze.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups Napa cabbage, thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Sauce
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon sesame oil
11 - 1 teaspoon honey
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon cornstarch
14 - 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or scallions, chopped
# How-To Steps:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
02 - Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes, turning once, until pink and opaque throughout. Transfer to a plate and set aside.
03 - In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant.
04 - Add the julienned carrot, sliced bell pepper, and Napa cabbage to the skillet. Stir fry for 2 to 3 minutes, tossing frequently, until the vegetables are crisp-tender.
05 - Return the cooked shrimp to the skillet. Pour in the prepared sauce and stir well. Cook for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the shrimp and vegetables.
06 - Add the sliced green onions and toss to combine. Remove from heat.
07 - Transfer to a serving platter. Garnish with toasted sesame seeds and fresh cilantro or scallions if desired. Serve immediately with steamed rice or noodles.
# Expert Hints:
01 -
- The sauce comes together with pantry staples you probably already have, yet it tastes like something from your favorite takeout spot.
- Cabbage stays beautifully crisp while soaking up every bit of that savory, glossy sauce, making leftovers almost better than the first round.
02 -
- Overcrowded shrimp steam instead of sear, so cook them in two batches if your skillet is on the smaller side and you want that golden caramelized edge.
- Add the sauce off heat or at reduced temperature if your stove runs hot, because cornstarch thickened sauces can break and turn gummy if they boil too aggressively.
03 -
- Prep every single ingredient before you turn on the stove because once the cooking starts, it moves fast and there is no time to slice vegetables while shrimp is searing.
- A splash of Shaoxing wine deglazed into the pan right before adding the sauce adds a layer of complexity that will make people ask what your secret is.