Stir fried veggies in white sauce

 

Recipe

1 lb shrimp, peeled and deveined 

1 tsp cornstarch

1/2 tsp kosher salt

1/8 tsp black pepper

Vegetables

3 cups cabbage, cut into 2-3 inch pieces

1 head of broccoli, cut into bite sized pieces

2 small carrots, peeled and cut into 1/8 inch pieces

1 cup snow peas 

1 small red bell pepper, sliced 

5 garlic cloves, finely minced

1/2 tsp ginger, grated or finely minced

Sauce

1 1/2 cup low sodium chicken broth

2 tbsp shaoxing wine or mirin

1 tsp kosher salt

1 tsp sugar

1 tsp chicken bouillon 

Slurry

1 tbsp cornstarch

2 tbsp water

Cooking oil, I use avocado

Optional: 1 tsp sesame oil

Begin by prepping all of the veggies. Set aside.

For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.

In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.

In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.

Add marinated shrimp and sauté for one to two minutes.

Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.

Add in all of the strained veggies.

Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!