This ginger shrimp stir-fry will become a staple. It’s quick, easy, and always packed with flavor!
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 4 teaspoons vegetable oil
- 1 pound large shrimp peeled and deveined
- 1 medium onion thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 cup sliced mushrooms
- 2 garlic cloves minced
- 2 tablespoons finely chopped fresh ginger
- In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, and cornstarch.
- In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons of the oil to the now-empty pan and add the onion, red pepper, green pepper, and mushrooms, and cook, stirring frequently, until tender but still crisp, about 3 minutes.
- Add the garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the soy sauce mixture, bring to a boil, and then reduce the heat to medium and simmer until thickened, 1 to 2 minutes.
- Return the shrimp to the pan and stir to coat in the sauce. Serve immediately.
Calories: 281kcal | Carbohydrates: 12g | Protein: 38g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 2081mg | Potassium: 411mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 76.1mg | Calcium: 261mg | Iron: 4.4mg
*Recipe adapted from andiemitchell.com