Description
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
-
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
- Serving Size: 1 plate (including shrimp and veggies)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 170mg