Shrimp And Vegetable Stir Fry Recipes

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
• Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
• Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
• Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

SHRIMP WITH VEGETABLES STIR-FRY

Steps:

• In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

SHRIMP AND VEGETABLE STIR FRY

Steps:

• In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
• Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
• Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
• Heat 3 tablespoons oil in large skillet or wok over medium heat.
• Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
• Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
• Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
• Add pea pods; cook 1 minute.
• Add cornstarch mixture; cook until bubbly.
• Add shrimp and cook until sauce thickens.
• Serve over steamed rice.

VEGETABLE SHRIMP STIR-FRY

Steps:

• In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.

SHRIMP AND VEGETABLE STIR FRY

Steps:

• In 10 inches skillet, heat butter until bubbly and hot.
• Add mushrooms and onions.
• Cook onions until they are translucent; 1-2 minute.
• Add shrimp and cook, frequently stirring until shrimp turns pink, 1-2 minute.
• Add remaining ingredients except rice and stir to combine; continue cooking until mixture is heated through.
• About 5 minute transfer shrimp mixture to a plate.
• Arrange rice in a circle around shrimp mixture.

SHRIMP AND VEGETABLE STIR-FRY

Steps:

• In a bowl combine the reserved liquid from the baby corn, soy sauce, cornstarch, sesame oil and sugar, mixing well.
• Heat peanut oil just until hot in a wok or in a heavy saucepan until medium hot.
• Add bell peppers, broccoli, mushrooms, onion and garlic. Cook for 5 to 6 minutes or until the vegetables are crisp tender, stirring constantly.
• Add snow peas and baby corn, cook for 3 to 4 minutes, or until the snow peas turn bright green.
• Add shrimp and the soy sauce mixture, cook 2 to 3 minutes or until the sauce thickens and the shrimp is heated through, stirring constantly.