This Shrimp and Vegetable Stir Fry is quick, easy, flavorful, and totally customizable.
Stir fried dishes are what I call clean the fridge meals, because I usually use up whatever protein or vegetables I have on hand. I also like to keep some canned vegetables in the pantry like water chestnut and baby corn for added crunch.
What you get is an easy meal that requires short cooking time and minimal clean up – skip the takeout and let’s make some stir fry at home!
- 1 tbsp vegetable oil, divided
- 1½ lbs medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1½ cups sugar snap peas, trimmed
- 1 5 oz-can water chestnuts, drained and rinsed
- 1 8 oz-can baby corn, drained and rinsed
- 3 tbsps low sodium soy sauce
- ¼ cup chicken broth or water
- ½ tsp sesame oil
- 1 tsp Sriracha
- 1 tbsp brown sugar
- 1 tsp cornstarch
- Toasted sesame seeds, for garnish
- Heat half tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add shrimp and cook until pink, stirring occasionally, about 2 to 3 minutes. Set aside.
- Add remaining half tablespoon of vegetable oil and cook garlic and ginger until fragrant, about 1 minute. Add mushrooms, snap peas, water chestnuts, and baby corn, and cook until vegetables are tender, stirring frequently, about 4 to 5 minutes.
- In a small bowl, whisk together soy sauce, chicken broth, sesame oil, sriracha, brown sugar, and cornstarch.
- Add cooked shrimp and soy sauce mixture to the skillet and cook until the sauce is bubbling and slightly thickened. Garnish with sesame seeds and serve immediately.