Vegetable Stir-fry with Roasted Shrimp

By GratefulSea

From The Mercury News, May 22, 2016. "This recipe calls for one of our favorite vegetable combinations — carrots, mushrooms and sugar snap peas — but feel free to substitute other veggies, adjusting the cooking time as needed. Firmer vegetables, like green beans, celery, broccoli, cauliflower or peppers, cook in about the same time as the carrots and mushrooms in this recipe. Lighter, leafy vegetables, like bok choy, kale or spinach, will need just a minute or two — follow the timing for the sugar snap peas."

Ingredients

• 3 ⁄ 4 pound medium shrimp, peeled and deveined Vegetable oil
• 1 teaspoon garlic powder
• 1 ⁄ 2 teaspoon chile flakes, or to taste Salt, pepper to taste
• 1 Fresno chile for moderate heat or 1 Thai bird’s eye chile for more intense heat, thinly sliced
• 2 teaspoons minced garlic, about 2 large cloves
• 6 to 8 scallions, cut into
• 1-inch pieces (slice bigger scallions in half lengthwise, as well) before cutting them into pieces
• 3 cups sliced shiitake mushrooms
• 2 cups thinly sliced or julienned carrots
• 2 cups snap peas, sliced diagonally
• 2 Tablespoons soy sauce
• 1 teaspoon sesame oil

Details

Servings 4
Adapted from mercurynews.ca.newsmemory.com

Preparation

Step 1

1. Heat oven to 400 degrees. Line a sheet tray with foil and place it in the oven to preheat.

2. In a bowl, combine the shrimp with 1 to 2 Tablespoons oil, garlic powder, chile flakes, salt and pepper. While the shrimp are marinating, chop and prep all the vegetables.

3. Transfer the shrimp to the hot sheet tray; roast for 6 to 7 minutes, until pink and cooked through.

4. Meanwhile, heat 2 Tablespoons of oil in a wok or large frying pan over high heat. When the pan is hot, add the chile, garlic and scallions, and fry for about a minute.

If the garlic begins to color too quickly, add a small splash of water to keep garlic from burning.

5. Add the mushrooms and carrots, and stir fry for 2 to 3 minutes.

6. Add the snap peas and fry for 1 to 2 minutes more.

7. Add soy sauce and sesame oil and continue to stir fry for another minute. Serve the stir-fried vegetables topped with the roasted shrimp, with rice or noodles on the side.