Stir-Fried Shrimp & Vegetables Recipe

I love seafood, but unfortunately I’m currently in Iowa — so no ocean, which means no fresh seafood either.  I end up with the frozen stuff from Hy-Vee or Walmart (better than nothing!).

This (like all stir-fry) recipes are relatively easy to do.  You really can’t mess up anything when you’re stir-frying in a wok.  If you don’t have a wok, a large skillet is fine too.  Woks are great for cooking because they heat up really fast and the heat is evenly distributed so that everything is cooked.

The ingredients that I use (but can be substituted or completely eliminated to your taste) are: cilantro, red and green bell pepper, garlic, mushrooms, onion, and shrimp (you can use chicken or pork instead of shrimp).  You can buy frozen raw vegetables in a bag too if you’re feeling lazy — I’m starting to think Americans are so overweight because everything is in a bag nowadays!

You can buy frozen shrimp that’s already cooked in the bag, or raw in the bag, or if you’re lucky and have access to fresh shrimp I highly suggest using fresh instead.  Shrimp doesn’t take a long time to cook; so depending on which route you went with the shrimp, you might have to do a little bit of work.  If you got fresh shrimp, just wash the shrimp in cold water and remove the head, then with a paring knife slit the shrimp down the middle, and remove the shell and vein from the body.

Heat the wok up with cooking oil, stir-fry the shrimp for a few minutes (you’ll know they’re cook when they start turning pink-ish), and remove from wok on to a plate.  Add oil to the wok and put the vegetables in and stir-fry for a few more minutes, then add soy sauce, oyster sauce, and Hoisin sauce (this is a Chinese sauce that has a Romanize name, the word pronounced in Cantonese means “seafood”).  Add the shrimp back into the wok with the vegetables, stir-fry for about two more minutes, and that’s it — you’re done!


This recipe is great with any variety of Chinese vegetables.  Other vegetables that can be used are: carrots, snow peas, Chinese celery, bitter melon, mung bean sprouts, kohlrabi, and/or napa cabbage.



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