Garlic & Shrimp Veggies

This vibrant stir-fry brings the authentic flavors of a Chinese takeout kitchen directly to your dinner table in under twenty minutes. The dish balances the sweet, succulent taste of fresh shrimp with the satisfying crunch of water chestnuts and peas. Aromatics like minced garlic and chopped green onions provide a savory depth, while a simple sauce made from chicken stock, cornstarch, and soy sauce creates a glossy, light coating that clings to every bite. It is an excellent choice for busy weeknights when you crave something healthy yet indulgent. Serve this colorful medley over steamed white or brown rice for a complete, satisfying meal that the whole family will enjoy.

Cooking Method: Sautéing

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 315.3

Description

This vibrant stir-fry brings the authentic flavors of a Chinese takeout kitchen directly to your dinner table in under twenty minutes. The dish balances the sweet, succulent taste of fresh shrimp with the satisfying crunch of water chestnuts and peas. Aromatics like minced garlic and chopped green onions provide a savory depth, while a simple sauce made from chicken stock, cornstarch, and soy sauce creates a glossy, light coating that clings to every bite. It is an excellent choice for busy weeknights when you crave something healthy yet indulgent. Serve this colorful medley over steamed white or brown rice for a complete, satisfying meal that the whole family will enjoy.

Ingredients

2 pound Shrimp
1 Can Water chestnuts sliced a
1/2 package Frozen peas thawed
2 Cloves Of garlic chopped
2 Green Onions chopped
2 Stalks Chinese celery cabbag
1/2 cup Hicken stock
2 tablespoon Ornstarch
2 tablespoon Oy sauce
1/2 teaspoon Ugar

Directions

1
In a small cup or bowl, whisk together 1/2 cup chicken stock, 2 tablespoons cornstarch, 2 tablespoons soy sauce, and 1/2 teaspoon sugar until smooth and no lumps remain.
2
Heat a wok or large skillet over medium-high heat and add oil. Add the chopped Chinese celery/cabbage and sautÃÂ© until softened and slightly tender, about 2-3 minutes.
3
Add the chopped garlic and green onions to the pan, stirring constantly for about 30 seconds until fragrant but not browned.
4
Add the thawed frozen peas, sliced water chestnuts, and shrimp to the wok. Toss to combine with the vegetables.
5
Continue cooking on medium heat, stirring frequently, until the shrimp turn pink and opaque, about 3-4 minutes.
6
Give the sauce mixture a quick stir (as cornstarch may settle) and pour it over the shrimp and vegetables in the wok.
7
Stir continuously for 1-2 minutes until the sauce bubbles and thickens, coating all ingredients evenly.
8
Remove from heat and serve immediately over cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 315.3kcal

% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.5g3%
Cholesterol 370.5mg124%
Sodium 1176.4mg50%
Total Carbohydrate 16.4g6%
Dietary Fiber 2.4g10%
Sugars 4.5g
Protein 56.9g114%

* 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 this dish over steamed white or brown rice for a complete meal.

For added saltiness and umami, keep extra soy sauce on the table for guests to add to their individual portions.

Ensure shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw them completely and pat dry before adding to the wok to prevent splattering.

Water chestnuts provide a distinctive crunch. If unavailable, you can substitute with sliced bamboo shoots or additional bell peppers.

"Chinese celery cabbage" likely refers to Napa cabbage or Chinese broccoli (gai lan). Either works well in this stir-fry.

Keywords: shrimp, stir-fry, garlic, water chestnuts, peas, green onions, soy sauce, chicken stock, cornstarch, chinese cuisine, quick dinner, weeknight meal, seafood, vegetables, healthy, asian, rice bowl, easy recipe

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