Ingredients
Scale
- Shrimp (peeled and deveined) 1 pound
- Broccoli florets 1 cup
- Bell pepper (sliced) 1 cup
- Soy sauce 2 tablespoons
- Sesame oil 1 tablespoon
- Garlic (minced) 2 cloves
- Ginger (grated) 1 teaspoon
- Cornstarch 1 teaspoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and cornstarch. Set aside.
- Step 2: Heat a large skillet or wok over medium-high heat.
- Step 3: Add shrimp, broccoli, and bell pepper to the hot skillet. Stir-fry for 3-4 minutes, or until the shrimp turns pink and the vegetables are slightly tender.
- Step 4: Pour the sauce mixture over the shrimp and vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the shrimp and vegetables.
- Step 5: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Serve this stir-fry over fluffy white rice and garnish with a sprinkle of sesame seeds for extra flavor and texture.
- Don't overcrowd the pan; stir-fry in batches if necessary to ensure even cooking and avoid steaming the shrimp and veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American