Shrimp stir fry is so easy to make and incredibly delicious. The whole family will enjoy it! Forget take-out, this shrimp stir fry is better than take-out. The best part is, you can pack it with veggies, and no one will complain.
3bok choysliced - size of bok choy about 6 inch long
2garlic clovesgrated
4tbspavocado oilfor stir fry
2tbssesame oiltoasted sesame oil - for stir fry
Sauce
1 ½cupswater
1 ½teaspoonchicken bouillon
¼cupcoconut aminos
2tablespooncornstarch
1tablespoonsesame oiltoasted sesame oil
Garnish
sesame seedstoasted
Green onion
Instructions
Wash the shrimp and pat dry with a paper towel. Place the shrimp into a zip lock bag, add the cornstarch, then toss until the shrimp are covered with cornstarch.
Add all the sauce ingredients into a bowl and whisk until well combined, then set aside.
Heat a wok or a large saute pan under high heat. Add a little oil and sesame oil until just smoking and cook the shrimp for about 3-4 minutes, season with salt, cook until no longer translucent. Remove the shrimp and place in a large bowl.
Then add a little oil and sesame oil and cook the vegetables in batches. It will take about 3-4 minutes each batch. Cook the vegetables, season with salt, once cooked, place each batch in the large bowl (same bowl as shrimp and vegetables).
Once you have cooked the shrimp and vegetables, put a little oil in the pan and toss in the garlic, cook for about a minute. Then add the sauce ingredients into the wok or sauté pan, stir until the sauce thickens. The sauce should have the same consistency as gravy.
Once the sauce has thickened, add in the vegetables and shrimp. Toss the sauce, shrimp, and vegetables until well combined. And Voila! Sprinkle some toasted sesame seeds, green onions, and serve it with steamed white rice.
Notes
Please note, the oil needed for the stir fry will depend on the equipment you use to cook it. Woks typically require less oil.Be careful with raw shrimp, do not leave it out for too long. Raw shrimp attracts bacteria.Season each batch with salt as you’re cooking it.Use raw shrimp, not precooked shrimpMake sure the shrimp has been cleaned, if you see a black like on the back of the shrimp, the shrimp has not been cleaned. You will need to cut the back and wash the black residue out.Do not substitute the coconut aminos with soy sauce, coconut aminos is milder in flavor and sweeter than soy sauce.