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
For the Shrimp:
For the Vegetables:
For the Sauce:
For the Slurry:
Other:
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!