Stir Fried Vegetables in White Sauce
A colorful and nutritious dish featuring fresh vegetables and shrimp in a creamy white sauce, perfect for a quick and healthy meal.
Equipment
- Large pan or wok
- Small bowl
- cutting board
- knife
Ingredients
Shrimp Ingredients
- 1 lb Shrimp, peeled and deveined Provides protein and flavor.
- 1 teaspoon Cornstarch For coating the shrimp.
- 1/2 teaspoon Kosher salt Enhances flavor.
- 1/8 teaspoon Black pepper Adds a hint of spice.
Vegetable Ingredients
- 3 cups Cabbage, cut into 2-3 inch pieces Adds crunch and nutrition.
- 1 head Broccoli, cut into bite-sized pieces Rich in vitamins.
- 2 small Carrots, peeled and cut into 1/8 inch pieces Adds sweetness and color.
- 1 cup Snow peas Provides a crisp texture.
- 1 small Red bell pepper, sliced Adds color and flavor.
- 5 cloves Garlic, finely minced Enhances flavor.
- 1/2 teaspoon Ginger, grated or finely minced Adds warmth and spice.
Sauce Ingredients
- 1 1/2 cups Low sodium chicken broth Base for the sauce.
- 2 tablespoons Mirin Adds sweetness and depth.
- 1 teaspoon Kosher salt For seasoning the sauce.
- 1 teaspoon Sugar Balances flavors.
- 1 teaspoon Chicken bouillon Enhances the broth flavor.
Slurry Ingredients
- 1 tablespoon Cornstarch For thickening the sauce.
- 2 tablespoons Water To mix with cornstarch.
Cooking Oil
- 1-2 tablespoons Cooking oil (e.g., avocado oil) For stir-frying.
- 1 teaspoon Sesame oil (optional) For added flavor.
Instructions
- Prepare all vegetables by washing and cutting them into the specified sizes.
- In a small bowl, combine chicken broth, mirin, kosher salt, sugar, and chicken bouillon. Mix well and set aside.
- Heat oil in a large pan or wok over high heat. Add minced garlic and ginger, sauté for 10-20 seconds until fragrant.
- Add marinated shrimp to the pan and sauté for 1-2 minutes until they start to turn pink.
- Pour the prepared sauce mixture into the pan and bring to a boil. Stir in the cornstarch slurry to thicken the sauce.
- Add all the strained vegetables into the pan and toss gently until well combined.
- Cook for an additional 2-3 minutes until the vegetables are tender-crisp and coated in the sauce.
- Serve hot over rice or noodles, garnished with sesame seeds or green onions if desired.
Notes
This dish is versatile; feel free to add your favorite proteins or swap out vegetables based on availability.