Shrimp & Veggie Stir-Fry With Mushrooms

25m
Prep Time
15m
Cook Time
40m
Ready In

Recipe: #2608

November 15, 2011



"I love Stir-Fry and I find that our local Chinese restaurants always over cook the vegetables and the dish contains MSG. So I rather make my own. You can use chicken, pork or beef instead of shrimp if you like, they all work well."

Original is 5 servings

Nutritional

  • Serving Size: 1 (426.5 g)
  • Calories 380.3
  • Total Fat - 20.3 g
  • Saturated Fat - 4 g
  • Cholesterol - 193.8 mg
  • Sodium - 1887.2 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 5 g
  • Sugars - 5.2 g
  • Protein - 36.7 g
  • Calcium - 137.8 mg
  • Iron - 5 mg
  • Vitamin C - 60.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Using an electric wok at high setting, heat 2 tablespoons oil, 1/2 tablespoon ginger and 2 tablespoons garlic, until sizzling.

Step 2

Cook shrimp until heated through, drizzle with 1/4 teaspoon onion salt; set aside.

Step 3

Clean wok and add 2 tablespoons oil, 1/2 tablespoon ginger and 2 tablespoons garlic and bring to a sizzle at high heat.

Step 4

Add celery, broccoli, asparagus and green pepper, cook for 5 minutes, stirring occasionally.

Step 5

Toss in the mushrooms and white part of green onions and cook for 3 minutes.

Step 6

Toss in the green part of green onion and the baby bok choy and 1/4 teaspoon onion salt and cook for another 2 minutes.

Step 7

Add cooked shrimp, toss and serve over rice or noodles.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When choosing shrimp, look for ones that are plump, firm, and free of black spots or an unpleasant odor.
  • When selecting mushrooms, look for ones that are firm and have a fresh, earthy smell.

  • Instead of shrimp, use chicken or beef. The benefit of this substitution is that it allows for greater variety and can be tailored to personal preferences. This will also make the dish more accessible to those with dietary restrictions.
  • Instead of vegetable oil, use olive oil. The benefit of this substitution is that it adds a richer flavor to the dish, as well as providing a healthier option. Olive oil is a much better source of healthy fats than vegetable oil.

Beef & Veggie Stir-Fry Substitute 1 pound of cooked, cleaned beef for the shrimp, and increase cooking time for the beef to 8 minutes.



Coconut Rice - This fragrant and flavorful side dish is a perfect accompaniment to the Shrimp & Veggie Stir-Fry. The sweetness of the coconut balances out the savory flavors of the stir-fry and adds a delicious texture to the meal.


Garlic-Ginger Bok Choy: This simple side dish adds a crunchy texture and a fresh flavor to the meal. The combination of garlic and ginger complements the savory flavors of the stir-fry, while the bok choy adds a healthy dose of vitamins and minerals. It's a great way to round out the meal and make it a complete dinner.




FAQ

Q: What other protein can I use instead of shrimp?

A: You can use chicken, pork or beef instead of shrimp. All of them work well.



Q: How long do I need to cook the protein?

A: The cooking time will depend on the type of protein you are using. Generally, chicken, pork and beef should be cooked until they reach an internal temperature of 165°F. Shrimp should be cooked until they turn pink and are no longer translucent.

3 Reviews

Bergy

This recipe was enjoyed so much! My friend is a very fussy eater and does not like saucy recipes & loves veggie still crisp - she loved this recipe and had 2 very large helpings. I like the white part of Bok Choy so just chopped it up. I wouldn't change a thing in this recipe and will make it again.

5.0

review by:
(1 May 2017)

LindasBusyKitchen

This stir fry is loaded with great tasting veggies, adding lots of flavor and crunch. Next, I will try it with chicken. I am sure I will love that too. Great recipe Bea! Linda

5.0

(7 Oct 2015)

CeeCeeinNH

We loved this mix of fresh vegetables, spice and shrimp gently stir fried in the Wok. I made it with shrimp but all the other choices you suggested would be great too. I made brown rice to have with it and it was so good! I am passing it on to my neighbor and sister. They will love it as much as we do!

5.0

review by:
(14 Sep 2014)

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Fun facts:

Fun Fact 1: This stir-fry dish is a popular favorite amongst celebrities like Beyonce, who has mentioned her love for the dish in interviews.

Fun Fact 2: Stir-fry dishes have been around since the Ming Dynasty in China, and they were originally called chao, meaning 'stirred fry'.