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Vegetable Shrimp Stir-Fry

Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. —Athena M. Russell, Florence, South Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 4 teaspoons canola oil, divided
  • 2 green onions, sliced
  • 1/2 pound fresh snow peas, trimmed
  • 1 can (8-3/4 ounces) whole baby corn, drained
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame seeds, toasted
  • Thick rice noodles, optional

Directions

  • In a small bowl, combine the first six ingredients until smooth; set aside.
  • In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm.
  • Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.
Nutrition Facts
1 cup: 179 calories, 5g fat (1g saturated fat), 168mg cholesterol, 676mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 21g protein.

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