Sauteed Shrimp and Veggies
Sauteed Shrimp and Veggies
INGREDIENTS
Cornstarch, divided 2 tsp
Sea salt as needed
White pepper as needed
Sesame oil ½ tsp
Broccoli florets 8 oz.
Soy sauce 1 tsp
Oyster sauce 1 tbsp
Olive oil, divided 1 tbsp
Small white onion, thinly sliced 1 onion
Snow peas, tips and strings removed 2 oz.
Garlic, minced 1 clove
Chicken stock, 4 tbsp
Canned baby corn, cut in half lengthwise 2 oz.
LET'S GET COOKING!
In a medium bowl, toss the shrimp with just 1 teaspoon of cornstarch, salt, pepper and sesame oil. Set aside to marinate.
In a wok, boil 1 cups of water over medium-high heat. When water is boiling, add the broccoli florets, cover with lid and let steam/blanch for 1 minute, shaking the pan halfway through. The broccoli should be bright green, and still a little crisp. Drain and set aside. Wipe the wok dry.
In a small bowl, mix the remaining 1 teaspoon cornstarch, soy sauce and oyster sauce. Set aside.
Heat 1 tablespoon of cooking oil over medium-high heat. Add the shrimp and stir-fry to warm. Remove from the pan and set aside.
Wipe the wok clean with paper towel, then heat the remaining 1 tablespoon oil over high heat. Add the onion and snow peas and stir-fry until fragrant, about 1 minute. Add in the garlic and stir fry for an additional 30 seconds.
Pour in the chicken stock and heat to boiling, then stir in the cornstarch, soy, oyster sauce mixture and cook until the sauce thickens, about 30 seconds.
Add the baby corn and stir-fry for 1 minute. Stir in the reserved shrimp and broccoli and cook, stirring constantly to mix.