Shrimp & Vegetable Stir Fry Recipe with Jasmine Rice
Updated: Dec 17, 2020
3/4 cup white or brown jasmine rice
1 1/3 cup water
3 teaspoons canola oil divided
1 pounds raw peeled large shrimp peeled large shrimp (you can marinate the shrimp with desired spices, I recommend that)
1 tablespoon minced ginger
1 medium zucchini cut into 3/4-inch pieces (about 1 1/2 cups)
1 1/2 cups snap peas trimmed
1 red bell pepper cut into 3/4-inch pieces
3 garlic cloves minced
3 carrots chopped
1 cup of cabbage chopped
1 of chopped scallions
1/2 cup of soy sauce
2 teaspoons cornstarch
1 tablespoon honey
2 tablespoon oyster sauce
1 teaspoon sesame oil
3/4 teaspoon chili garlic sauce
1cup of water
1 tsp dark soy sauce
Combine the jasmine rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 to 30 minutes. Remove from the heat and let rest for 10 minutes. Fluff with a fork. Keep warm.
Heat 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 4 minutes. Transfer to a plate and set aside.
Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.
Add the zucchini , carrots and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper, cabbage, scallions and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender.
Add the shrimp and mix well
In a medium bowl, whisk together the water and cornstarch until the cornstarch is incorporated. Then add the honey, soy sauce, oyster sauce, sesame oil, dark soy sauce and garlic chili sauce and mix really well.
Add the sauce to the pan, and stir to coat and leave to simmer for 2 minutes.
Remove from the heat. Serve the stir fry over rice.