Ginger Shrimp and Colorful Vegetable Medley Stir-Fry
Elevate your meal with this vibrant and flavorful Ginger Shrimp and Colorful Vegetable Medley Stir-Fry. Packed with fresh vegetables and succulent shrimp, this dish is not only low in fat but also rich in protein and fiber, making it a great choice for those on low-carb diets. The zing from the ginger and the umami from the soy sauce create a delightful sauce that perfectly coats the crisp-tender vegetables and juicy shrimp. Serve it on a bed of fluffy brown rice or Asian rice noodles for a wholesome, satisfying meal that bursts with color and flavor. With its versatility, feel free to swap in any veggies you have on hand to make this dish your own!
4
Servings
N/A
Calories
15
Ingredients
Ingredients
water
2/3 (cup)
soy sauce
1/3 (cup)
white wine
3 (tablespoons)
cornstarch
2 (tablespoons)
powdered ginger
1/2-1 (teaspoon or use 1 1/2 teaspoons fresh grated ginger)
sesame oil
1 (teaspoon)
large shrimp, peeled and deveined
1 (lb)
garlic, minced
3 (cloves)
broccoli florets, blanched
4 (cups)
large red bell pepper, cut into strips
1
large yellow bell pepper, cut into strips
1
snow peas
4 (ounces)
baby corn, nuggets drained
1 (15-ounce can)
sliced water chestnuts, drained
1 (8-ounce can)
scallions, sliced
4
Instructions
1
In a mixing bowl, whisk together the water, soy sauce, white wine, cornstarch, and ginger until the mixture is smooth and no lumps remain. Set aside.
2
In a large wok or skilled, heat sesame oil over medium-high heat until shimmering.
3
Add minced garlic and sauté for about 2 minutes, until fragrant and softened but not browned.
4
Add the shrimp to the wok and stir-fry for about 4 minutes, or until the shrimp turn pink and are cooked through.
5
Toss in the blanched broccoli, red and yellow bell peppers, snow peas, baby corn, water chestnuts, and scallions.
6
Stir-fry the vegetables for 1 minute, combining them evenly with the shrimp.
7
Stir the sauce mixture one last time to ensure the ingredients are well blended, then pour it over the stir-fry.
8
Cook over medium-low heat for an additional 5-7 minutes, stirring occasionally, until the sauce thickens and the vegetables are crisp-tender.
9
Serve hot, alone, or over a preferred bed of brown rice or Asian noodles.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ginger Shrimp and Colorful Vegetable Medley Stir-Fry?
It is a vibrant, low-fat dish featuring succulent shrimp, fresh vegetables, and a zingy ginger-soy sauce.
Is this recipe suitable for a low-carb diet?
Yes, the recipe description identifies this stir-fry as a great choice for those on low-carb diets.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
What are the main ingredients in the stir-fry sauce?
The sauce consists of water, soy sauce, white wine, cornstarch, and ginger.
How much shrimp do I need for this recipe?
You will need 1 pound of large shrimp that has been peeled and deveined.
What type of oil is used for stir-frying?
The recipe calls for 1 teaspoon of sesame oil.
How long should I cook the shrimp?
The shrimp should be stir-fried for about 4 minutes until they turn pink and are cooked through.
What vegetables are included in the medley?
The medley includes broccoli florets, red and yellow bell peppers, snow peas, baby corn, water chestnuts, and scallions.
Should the broccoli be prepared in any special way?
Yes, the 4 cups of broccoli florets should be blanched before being added to the stir-fry.
Can I use fresh ginger instead of powdered ginger?
Yes, you can use 1.5 teaspoons of fresh grated ginger in place of the 1/2 to 1 teaspoon of powdered ginger.
How long should I sauté the garlic?
The minced garlic should be sautéed for about 2 minutes until it is fragrant and softened.
What is the purpose of the cornstarch in the recipe?
The cornstarch is used in the sauce mixture to help it thicken as it cooks with the vegetables and shrimp.
Is this recipe considered high in protein?
Yes, the description notes that the dish is rich in protein and fiber.
What type of wine is recommended for the sauce?
The recipe specifies using 3 tablespoons of white wine.
How do I prepare the bell peppers?
One large red bell pepper and one large yellow bell pepper should be cut into strips.
What should I serve with this stir-fry?
It can be served alone or over a bed of fluffy brown rice or Asian rice noodles.
Are the water chestnuts and baby corn fresh or canned?
The recipe calls for one 15-ounce can of baby corn nuggets and one 8-ounce can of sliced water chestnuts, both drained.
How many scallions are used and how are they prepared?
The recipe uses 4 scallions that should be sliced.
How long does the final simmering process take?
After adding the sauce, you should cook the mixture over medium-low heat for an additional 5-7 minutes.
Can I customize the vegetables in this dish?
Yes, the description encourages swapping in any vegetables you have on hand to make the dish your own.
Is this dish considered a quick meal?
Yes, it is tagged as a quick meal and an Asian cuisine recipe.
What creates the umami flavor in the sauce?
The umami flavor comes primarily from the soy sauce.
What is the quantity of snow peas required?
The recipe requires 4 ounces of snow peas.
How much garlic is needed?
You should use 3 cloves of minced garlic.
Should the sauce be smooth before adding it to the wok?
Yes, whisk the sauce ingredients until the mixture is smooth and no lumps remain.
What is the texture of the vegetables once finished?
The vegetables should be cooked until they are crisp-tender.
Is there a gluten-free option for this recipe?
The recipe is tagged as having a gluten-free option, which would typically involve using tamari instead of soy sauce.
How much soy sauce is used?
The recipe calls for 1/3 cup of soy sauce.
How much water is added to the sauce?
You should use 2/3 cup of water for the sauce base.
What temperature should the sesame oil be heated to?
Heat the sesame oil over medium-high heat until it is shimmering.