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Stir-Fried Veggies in White Sauce

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This Stir Fried Veggies in White Sauce with Shrimp is a delicious and healthy meal featuring shrimp sautéed in a savory white sauce and paired with crisp, blanched vegetables. The combination of ginger, garlic, and a savory broth creates an irresistible flavor profile

Ingredients

Scale

  1. For the Shrimp:

    • 1 lb shrimp, peeled and deveined
    • 1 tsp cornstarch
    • ½ tsp kosher salt
    • ⅛ tsp white or black pepper
    • ⅛ tsp baking soda

    For the Vegetables:

    • 3 cups cabbage, cut into 2–3 inch pieces
    • 1 head of broccoli, cut into bite-sized pieces
    • 2 small carrots, peeled and cut into ⅛ inch pieces
    • 5 garlic cloves, finely minced
    • ½ tsp ginger, grated or finely minced

    For the Sauce:

    • 1 ½ cups low sodium chicken broth
    • 2 tbsp shaoxing wine or mirin
    • 1 tsp kosher salt
    • 1 tsp sugar
    • 1 tsp chicken bouillon

    For the Slurry:

    • 1 tbsp cornstarch
    • 2 tbsp water

    Other:

    • Cooking oil (avocado oil recommended)
    • Optional: 1 tsp sesame oil

Instructions

  • Prep the Veggies:
    Begin by prepping all of the vegetables and set them aside.

  • Make the Sauce:
    In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

  • Marinate the Shrimp:
    In a bowl, combine shrimp with cornstarch, salt, pepper, and baking soda. Mix well and set aside.

  • Blanch the Vegetables:
    In a large pot, bring enough water to a boil to fully submerge the vegetables. Blanch the cabbage, broccoli, and carrots together for 30-45 seconds. Strain and soak in an ice bath or cold water to stop the cooking process. Strain again to remove excess water.

  • Cook the Shrimp:
    In a large pan or wok, heat 1-2 tablespoons of cooking oil over high heat. Add garlic and ginger, sauté for 10-20 seconds until fragrant.
    Add marinated shrimp and sauté for 1-2 minutes.

  • Add the Sauce:
    Pour in the sauce mixture and bring to a boil. Cook the shrimp through.

  • Thicken the Sauce:
    Stir in the cornstarch slurry to thicken the sauce.

  • Add the Vegetables:
    Add the blanched vegetables to the pan and toss everything together.

 

  • Finish:
    Drizzle with sesame oil (optional), toss again, and serve hot!

Notes

  • You can substitute shaoxing wine with mirin if needed.
  • For a spicier version, add red pepper flakes or chili paste.

 

  • Serve over rice or noodles for a complete meal.

Nutrition

Find it online: https://grandmarecipesflash.com/stir-fried-veggies-in-white-sauce/