Stir Fry - My Recipe

By txnurselaw

Ingredients

• For the Stir-Fry:
• 2 tsp. sesame seeds
• 1-1/2 tsp. cornstarch
• 2 tsp. rice vinegar
• 1/4 cup homemade or lower-salt canned chicken broth
• 2 Tbs. soy sauce
• 2 tsp. granulated sugar
• 1 Tbs. sliced scallions (white and green parts)
• 2 tsp. toasted sesame oil
• 1/2 tsp. minced garlic
• 1 lb. small (26/30 count) shrimp, peeled and deveined
• 1/4 tsp. kosher salt
• Ground white pepper
• 3/4 cup broccoli florets (3/4-inch florets)
• 3/4 cup green bell pepper strips (2x1/3-inch strips)
• 3/4 cup sugar snap peas (strings removed)
• 3/4 cup sliced bok choy leaves and stalks (cut leaves into 2-inch strips, stalks into 1-inch pieces)
• 3/4 cup sliced yellow onions (1/2-inch slices)
• 2 Tbs. very thinly sliced scallions
• 2 tsp. minced fresh ginger
• 2 tsp. minced garlic

Preparation

Step 1

For the Sauce:
Toast the sesame seeds in a small, dry skillet over medium heat, tossing until golden and fragrant. Immediately transfer to a small bowl to stop the cooking. In a measuring cup, combine the cornstarch and rice vinegar, whisking to blend. Then whisk in the chicken broth, soy sauce, sugar, scallions, toasted sesame seeds, sesame oil, and garlic.

For the Stir-Fry:
Rinse the shrimp under cold running water, and pat dry with paper towels. Season the shrimp with kosher salt and a dash of white pepper; toss to combine.

Fill a small bowl with water and keep it near the stove. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. of the vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds (only a light haze is necessary).

Add the seasoned shrimp. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked — 1 to 2 minutes. Transfer to a bowl.

Add the remaining 1 Tbs. oil to the pan and swirl to coat evenly. Add the broccoli, green bell peppers, sugar snap peas, bok choy, and yellow onions and 1 Tbs. water and cook, stirring constantly, for 1 minute.

Add the scallions, ginger and garlic and continue to cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it's starting to burn, add more water, 1 Tbs. at a time.

Stir the shrimp back into the pan and cook for another 30 seconds to reheat and blend the flavors.

Whisk the sauce to recombine it. Pour the sauce into the pan, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately.