Garlic Shrimp Stir-Fry

My daughter and I love making Asian-style meals together. They are easy, delicious, and filling. They are the perfect portion of vegetables to protein and served with rice to make a filling meal. This recipe pairs shrimp with a flavorful garlicky sauce and tender-crisp veggies.

My daughter and I came up with this recipe not too long ago. After looking through cookbooks, online, and then in our pantry… we just sat out some ingredients that we had on hand and made a garlic sauce. We thumbed through the fridge and freezer for vegetables to use. Pulled out the rice and this is what we came up with. It is something that is made often in our house because I always have the ingredients on hand for this. In the time it takes for you to make the rice, this is done and ready to serve.

Let me show you how we make it.

INGREDIENTS:

6 Garlic cloves – minced
1/4 C. Soy sauce
2 Tbsp. Dark soy sauce
2 Tbsp. Brown sugar
1 Tbsp. Sesame oil
2 Tsp. Gochujang (or sambal olek) more or less to your heat preference
1 Tbsp. Cornstarch
1 Tbsp. Neutral oil
1 Bell pepper – seeded and thinly sliced
1/2 Lb. Asparagus – trimmed and cut into 2-inch pieces
1 C. Green beans – halved
1 Lb. Shrimp – peeled and deveined
1/4 C. Water

DIRECTIONS:

1. In a small bowl combine the dark soy sauce, garlic, soy sauce, water, brown sugar, sesame oil, gochujang, pepper, and cornstarch. Whisk to combine well and set aside.
2. Heat a large skillet over medium-low heat. When the pan is hot add the neutral oil.
3. Add the bell pepper, asparagus, and green beans. Toss and cook for about 3 minutes.
4. Add the shrimp and toss. Cook for about 3 to 4 minutes until all of the shrimp are cooked through. They will be pink and opaque.
5. Add the sauce and toss to coat. Cook for an additional 2 to 3 minutes or until the sauce has thickened slightly. Remove from the heat.
6. Serve with white rice. Top with cilantro or parsley and sesame seeds.
   

• If there are any of these vegetables that you do not like, feel free to swap them for ones you do like. Brocolli, snap peas, and carrots are good. Onions, bell peppers, and carrots are another option. Just mix and match your favorite veggies.
• You can use fresh or frozen here. they both work just fine. If you are using fresh vegetables, you make want to cook them for about 4 minutes instead of 3 minutes. They should be tender and crisp.
• If you can not eat fish or shellfish, try this with Diced chicken or beef. Cook the beef or chicken for about 4 to 5 minutes, depending on how thick the dices are. I should cook the beef and chicken first and then add in the vegetables.