Go Back
Stir Fried Veggies in White Sauce

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Notes

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.

Equipment

  • Large pan or wok
  • Small bowl
  • cutting board
  • knife

Method
 

  1. Prepare all vegetables by washing and cutting them into the specified sizes.
  2. In a small bowl, combine chicken broth, mirin, kosher salt, sugar, and chicken bouillon. Mix well and set aside.
  3. Heat oil in a large pan or wok over high heat. Add minced garlic and ginger, sauté for 10-20 seconds until fragrant.
  4. Add marinated shrimp to the pan and sauté for 1-2 minutes until they start to turn pink.
  5. Pour the prepared sauce mixture into the pan and bring to a boil. Stir in the cornstarch slurry to thicken the sauce.
  6. Add all the strained vegetables into the pan and toss gently until well combined.
  7. Cook for an additional 2-3 minutes until the vegetables are tender-crisp and coated in the sauce.
  8. 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.