hoisin shrimp and vegetable stir-fry

Hoisin Shrimp and Vegetable Stir-Fry comes together quickly once the chopping and other prep work is done. Nothing too strenuous and the cooking part takes but mere moments. Once you’ve tried this recipe once, you can then switch up ingredients. I love to use shrimp because they cook so fast, are low in calories and high in protein: 150g of cooked shrimp is 180 calories and 36g of protein. Before starting, if you’re serving the stir-fry with rice, get the rice on cooking.

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Prep Time20

Total Time30

Servings: servings

Calories: 260kcal

1/2 cup (120ml ) chicken broth
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons Chinese cooking wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch corn flour
1 tablespoon peanut oil or other neutral-flavored oil
4 garlic cloves, minced
2 teaspoons finely grated fresh ginger
2 medium carrots, peeled and cut into thin batons (julienne)
1 lb (454g) peeled and deveined raw jumbo shrimp ( about 20 shrimp)
8 oz 226g sugar snap peas (or snow peas), topped & tailed
6 green onions cut into 1-inch 2.5cm
1/3 cup roasted cashews
Steamed rice and sriracha sauce to serve optional

Combine broth, both sauces, wine, sesame oil and cornstarch in a 1-cup measure or a small bowl; set aside.
Heat a wok or large frying pan over medium-high heat. Add the peanut oil, garlic and garlic and stir-fry for about 1 minute or until fragrant.
Add the carrot and stir-fry for 2 to 3 minutes or until the carrot is crisp and vibrant.
Add the shrimp, peas and broth mixture and stir-fry for about 2 to 3 minutes or until peas are tender-crisp and bright green and the shrimp have turned pink and are just cooked.
Add the green onion and cashews and stir-fry until combined and hot – about 1 minute. Serve with steamed rice and drizzle with sriracha sauce if desired. Serves 4.

Nutrition