This Garlic and Shrimp Veggies stir-fry is a vibrant, quick-cooking dish that delivers bold Chinese flavors in under twenty minutes. Succulent shrimp are tossed with crunchy water chestnuts, fresh peas, and aromatic garlic, all bound together by a silky, savory sauce made from soy sauce, chicken stock, and cornstarch. The combination of textures&# 226;ÂÂfrom the crisp celery and cabbage to the tender shrimpâÂÂmakes every bite satisfying. ItâÂÂs an excellent choice for busy weeknight dinners or when you want a light yet hearty meal that pairs perfectly with steamed rice. Simple ingredients come together to create a restaurant-quality experience right in your kitchen.
Garlic And Shrimp Veggies
Description
This Garlic and Shrimp Veggies stir-fry is a vibrant, quick-cooking dish that delivers bold Chinese flavors in under twenty minutes. Succulent shrimp are tossed with crunchy water chestnuts, fresh peas, and aromatic garlic, all bound together by a silky, savory sauce made from soy sauce, chicken stock, and cornstarch. The combination of textures&# 226;ÂÂfrom the crisp celery and cabbage to the tender shrimpâÂÂmakes every bite satisfying. ItâÂÂs an excellent choice for busy weeknight dinners or when you want a light yet hearty meal that pairs perfectly with steamed rice. Simple ingredients come together to create a restaurant-quality experience right in your kitchen.Ingredients
Directions
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In a small bowl, whisk together 1/2 cup chicken stock, 2 tablespoons cornstarch, 2 tablespoons soy sauce, and 1/2 teaspoon sugar until smooth. Set aside.
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Heat a wok or large skillet over medium-high heat with a tablespoon of oil. Add the sliced celery and chopped cabbage, stir-frying for 2-3 minutes until slightly softened but still crisp.
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Add the chopped garlic and green onions to the wok, stirring constantly for 30 seconds until fragrant.
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Add the thawed peas, sliced water chestnuts, and raw shrimp to the wok. Stir-fry for 2-3 minutes, or until the shrimp turn pink and opaque.
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Pour the sauce mixture over the shrimp and vegetables. Stir continuously until the sauce thickens and coats the ingredients evenly, about 1 minute.
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Remove from heat and serve immediately over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 223.8kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.2g1%
- Cholesterol 345.0mg115%
- Sodium 713.3mg30%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 1.5g6%
- Sugars 3.2g
- Protein 46.6g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with additional soy sauce on the side if you prefer a saltier flavor.
For best results, ensure your wok is very hot before adding the vegetables to achieve a proper stir-fry texture.
You can substitute chicken stock with vegetable broth for a vegetarian version, omitting the shrimp or replacing it with tofu.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the shrimp from becoming rubbery.
