This easy shrimp stir-fry flavored with garlic, honey, and veggies gets done in just 15 minutes. Use fresh or frozen shrimp and veggies. Serve over rice, noodles, or on its own.
For the stir-fry
2cups(250g)Shrimpscleaned, veined and shelled
2cups(250g)Bell pepperssliced into long strips
½cupGreen onions(or shallots) chopped
1cloveGarlic thinly sliced
½inch(1cm)Ginger thinly sliced
4oz(113g)Tofusliced into long strips
¼cupParsleyor cilantro chopped
For the sauce
1tbspDark soy sauce
1tbspFish sauce or 1 tsp Dashi powder
1tspRice wine vinegar
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Clean, vein, shell, and pat dry the shrimps. Cut the peppers into long ¼ inch strips - and set aside. Dice the tofu into long thin pieces similar to the peppers.Tip - Keeping the tails on the shrimps looks more presentable for serving but it's a personal choice.
Combine all sauce ingredients in the small bowl - and set aside. Tip - Cornstarch will set to the bottom of the sauce so you will need to mix it again before adding it to the pan
Heat the wok on high and add one tablespoon of cooking oil. Add the shrimps and stir fry for 3 minutes until they turn pink and almost cooked. Remover from the pan and set aside.Tip - We remove the shrimps from the pan now so we don't overcook and make them rubbery.
To the same wok, add another tablespoon of oil and lightly brown the tofu on all sides - remove and set aside.Tip - Don't be afraid to let the tofu caramelize on all sides. We take the tofu out as it can break when stir-frying.
Next, add another tablespoon of oil to the wok - saute ginger, garlic. Then, add the bell peppers. Stir-fry for two minutes on high.
Return the tofu and shrimps back to the pan along with the sauce and green onions. Stir-fry for two minutes until everything is well combined. Tip - Keep the heat on medium so the liquid has time to coat everything before it dries out.
Finally, sprinkle some fresh chopped cilantro. Garnish with more green onions.
Stir-fry is quick-cooking, so always have all your ingredients ready before you start.
High heat is always recommended for stir-fry. And yet, some veggies like broccoli, carrots, and beans benefit better from medium-high with a slash of water. While mushrooms and leaves benefit from high heat to quickly evaporate the released moisture.
Also, when adding any liquid turn the heat up and stir at the same time so everything is coated in the starch before the water evaporates
Take the pan off the heat when done to prevent overcooking.
Sometimes it’s best to transfer the stir-fry to a serving plate to prevent veggies from going mushy.
Use salt sparingly because – sauces used in stir-frys have salt added to them as a preservative.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you