Garlic Shrimp and Vegetable Stir-Fry with Rice
Quick garlic shrimp tossed with crisp vegetables in a savory soy-ginger sauce, served over steamed jasmine rice for a satisfying Asian-inspired lunch.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 3 days. Keep rice separate for best texture.
- Batching: Pat shrimp completely dry before cooking for the best sear—wet shrimp will steam instead.
- Reheat: Microwave for 90 seconds to 2 minutes. Be careful not to overcook the shrimp—they can get rubbery.
EXECUTION STEPS
THE MACRO PREP
Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, and cornstarch slurry in a small bowl. Set aside.
HIGH HEAT SEAR
Heat vegetable oil in a large wok or skillet over high heat until smoking.
HIGH HEAT SEAR
Add shrimp in a single layer and sear for 1-2 minutes per side until pink. Remove and set aside.
HIGH HEAT SEAR
In the same wok, add broccoli, bell pepper, and snap peas. Stir-fry for 3-4 minutes until crisp-tender.
STEP 5
Add garlic and ginger, cooking 30 seconds until fragrant.
STEP 6
Return shrimp to the wok and pour sauce over everything. Toss to coat and cook 1-2 minutes until sauce thickens.
STEP 7
Serve over steamed jasmine rice, garnished with sesame seeds and green onions.
PRIMARY CATEGORY
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servings
- 450g (1 lb) large shrimp, peeled and deveined
- 2 cups (300g) cooked jasmine rice
- 1 cup (90g) broccoli florets
- 1 medium red bell pepper, sliced (120g)
- 1 cup (100g) snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions for garnish