Garlic And Shrimp Veggies

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 shrimpÃ¢ÂÂmakes every bite satisfying. ItÃ¢ÂÂs 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.

Cooking Method: Sautéing

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 223.8

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 shrimpÃ¢ÂÂmakes every bite satisfying. ItÃ¢ÂÂs 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

2 pound Shrimp, peeled and deveined
2 stalks Chinese celery, sliced
1 cup Cabbage, chopped
1 can Water chestnuts, sliced and drained
1/2 cup Chicken stock
1/2 package Frozen peas, thawed
2 tablespoons Cornstarch
2 cloves Garlic, chopped
2 tablespoons Soy sauce
2 green onions Green onions, chopped
1/2 teaspoon Sugar

Directions

1
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.
2
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.
3
Add the chopped garlic and green onions to the wok, stirring constantly for 30 seconds until fragrant.
4
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.
5
Pour the sauce mixture over the shrimp and vegetables. Stir continuously until the sauce thickens and coats the ingredients evenly, about 1 minute.
6
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.

Keywords: shrimp, stir-fry, chinese, garlic, vegetables, quick dinner, water chestnuts, soy sauce, peas, celery, cabbage, easy recipe, seafood, asian cuisine, weeknight meal, healthy, wok, rice dish, light, flavorful

Read it online: https://www.chefs-mate.com/recipe/garlic-and-shrimp-veggies/