Dreamy Stir-Fried Veggies In White Sauce Recipe For Tonight

Crafting a delightful stir-fried veggies in white sauce feels like painting a culinary masterpiece with vibrant ingredients.

Colorful vegetables dance together in a creamy, velvety embrace that promises comfort and excitement.

Crisp bell peppers, tender broccoli, and sweet carrots create a symphony of flavors waiting to burst onto your plate.

Weeknight dinners become extraordinary when you transform simple produce into something magical and unexpected.

Our secret weapon?

A luxurious white sauce that hugs each vegetable with silky smoothness.

Subtle herbs and a whisper of garlic elevate this dish from ordinary to extraordinary.

Hungry diners will absolutely fall in love with this quick, nutritious meal that comes together in mere minutes.

Stir-Fried Veggies in White Sauce That Satisfy Cravings

• Quick Kitchen Magic: Transform simple vegetables and shrimp into a restaurant-quality dish with minimal cooking skills required.
• Nutrient-Packed Delight: Packed with colorful vegetables and protein-rich shrimp, offering a balanced and healthy meal in one pan.
• Customize Your Feast: Easily swap vegetables or proteins based on what's in your refrigerator, making this recipe super flexible for any preference.
• Restaurant-Style Cooking at Home: Master professional-level stir-frying techniques without complicated equipment, creating a gourmet meal in your own kitchen.

Ingredients for Stir-Fried Veggies in White Sauce

• Shrimp: Fresh seafood that provides a delicate and sweet flavor to the stir-fry.

• Cabbage, Broccoli, Carrots: Crisp and colorful vegetables that add nutrition and texture to the dish.

• Garlic, Ginger: Aromatic ingredients that enhance the overall flavor profile of the stir-fry.

• Chicken Broth, Shaoxing Wine, Salt, Sugar, Chicken Bouillon: Liquid and seasoning components that create a savory and well-balanced sauce.

• Cornstarch, Cornstarch Slurry, Baking Soda, Pepper, Sesame Oil: Ingredients that help thicken the sauce, tenderize the shrimp, and add final flavor notes.

• Cooking Oil: A neutral oil used for high-heat stir-frying and creating a smooth cooking surface.

How to Cook Stir-Fried Veggies Perfectly

Step 1: Chop and Prepare Vegetables

Slice cabbage, broccoli, and carrots into bite-sized pieces. Arrange neatly on a cutting board and set aside.

Peel and mince fresh garlic and ginger for extra flavor punch.

Step 2: Create Magical Sauce

• Chicken broth
• Shaoxing wine
• Salt
• Sugar
• Chicken bouillon

Whisk all ingredients in a bowl until perfectly blended.

Let the mixture rest while preparing other components.

Step 3: Season Succulent Shrimp

• Cornstarch
• Salt
• Black pepper
• Baking soda

Gently coat each shrimp, ensuring even distribution of seasonings.

Step 4: Blanch Vibrant Vegetables

Fill a large pot with water and bring to a rolling boil. Quickly submerge cabbage, broccoli, and carrots for 30-45 seconds.

Immediately transfer vegetables to an ice bath to halt cooking and preserve crisp texture. Drain thoroughly.

Step 5: Sizzle and Sear Shrimp

Heat cooking oil in a large wok or skillet. Toss in minced garlic and ginger, stirring rapidly until aromatic.

Add seasoned shrimp and cook until they turn pink and slightly curled.

Step 6: Pour and Boil Sauce

Stream prepared sauce into the wok.

Allow mixture to bubble and simmer, coating shrimp with rich flavors.

Step 7: Thicken the Sauce

Create a smooth cornstarch slurry and slowly stir into the simmering sauce.

Watch as the liquid transforms into a luxurious, glossy coating.

Step 8: Combine Vegetables and Protein

Gently fold blanched vegetables into the shrimp and sauce.

Ensure every piece gets evenly coated with the delectable sauce.

Step 9: Final Flourish

Drizzle with sesame oil for an authentic touch.

Give a final gentle toss and transfer to serving plates. Enjoy your restaurant-quality meal!

Tips to Bring Out the Best Flavors

• Perfectly blanch vegetables by timing them precisely to maintain crisp texture and vibrant colors without overcooking.
• Use baking soda to tenderize shrimp, creating a surprisingly smooth and juicy protein that absorbs flavors beautifully.
• Adjust cornstarch slurry gradually to achieve the ideal white sauce thickness without creating a gloppy or thin result.
• Cook on high heat to seal in flavors and create a professional stir-fry with restaurant-quality sear and texture.
• Add a splash of sesame oil at the end to elevate the entire dish with a rich, nutty aroma that complements the vegetables and shrimp.

Variations to Change Up Your Stir-Fry

• Vegetarian Delight: Replace shrimp with tofu or tempeh, using the same marinade and cooking method for a plant-based protein alternative.
• Spicy Asian Kick: Add red chili flakes or sriracha sauce to the white sauce for an extra heat boost that complements the vegetables.
• Mediterranean Fusion: Swap shaoxing wine with white wine, add oregano and replace chicken broth with vegetable stock for a Mediterranean-inspired version.
• Creamy Coconut Style: Incorporate coconut milk into the white sauce for a rich, tropical flavor profile that elevates the entire dish.

Pairing Ideas That Complement Stir-Fried Veggies

• Savor Seafood Symphony: Pair crisp Sauvignon Blanc with its bright acidity cutting through the rich white sauce and complementing the shrimp's delicate flavor.
• Zesty Wine Companion: Select a chilled Pinot Grigio to enhance the stir-fried vegetables' freshness and balance the dish's subtle umami notes.
• Refreshing Drink Match: Choose a light Japanese sake to mirror the Shaoxing wine in the recipe, creating a harmonious flavor connection between beverage and meal.
• Texture-Enhancing Side: Serve alongside steamed jasmine rice to soak up the luxurious white sauce and provide a neutral base that lets the shrimp and vegetables shine.

Storing Stir-Fried Veggies for Freshness

Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Keep sauce and vegetables separate to maintain texture.

Cool completely, place in freezer-safe containers, and freeze for maximum 2 months. Separate shrimp and vegetables to prevent sogginess.

Place portions on microwave-safe plate, sprinkle few drops of water, cover with damp paper towel, and heat in 30-second intervals until warm. Stir between intervals to distribute heat evenly.

Warm in a skillet over medium-low heat, adding splash of chicken broth to restore moisture. Gently stir to prevent breaking vegetables and maintain original texture.

FAQs

• Why blanch the vegetables before stir-frying?

Blanching helps preserve the vegetables’ bright colors, removes excess dirt, and partially cooks them, ensuring they stay crisp and tender during the final stir-frying process.

• What does the baking soda do when marinating shrimp?

Baking soda helps tenderize the shrimp by breaking down the protein, making them more plump, juicy, and preventing them from becoming tough during cooking.

• Can I substitute Shaoxing wine?

If Shaoxing wine is unavailable, you can replace it with dry sherry or rice wine. White wine can also work, though the flavor profile will be slightly different.

Stir-Fried Veggies In White Sauce Recipe

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4.7 from 13 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Creamy white sauce envelops crisp stir-fried vegetables in this delightful culinary journey through comfort and flavor. Fresh ingredients and simple techniques combine to create a quick, satisfying meal that brings warmth to your dinner table.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 pound (1 lb) shrimp, peeled and deveined

Vegetables:

• 3 cups cabbage, cut into 2–3 inch pieces
• 1 head broccoli, cut into bite-sized pieces
• 2 small carrots, peeled and cut into 1–8 inch pieces
• 5 garlic cloves, finely minced
• 1/2 teaspoon (1/2 tsp) ginger, grated or finely minced

Sauce and Seasoning Ingredients:

• 1 1/2 cups low sodium chicken broth
• 2 tablespoons (2 tbsp) shaoxing wine or mirin
• 1 teaspoon (1 tsp) kosher salt
• 1 teaspoon (1 tsp) sugar
• 1 teaspoon (1 tsp) chicken bouillon
• 1 teaspoon (1 tsp) cornstarch
• 1/2 teaspoon (1/2 tsp) white or black pepper
• 1/8 teaspoon (1/8 tsp) baking soda

Slurry and Oils:

• 1 tablespoon (1 tbsp) cornstarch
• 2 tablespoons (2 tbsp) water
• Cooking oil (avocado oil recommended)
• 1 teaspoon (1 tsp) sesame oil (optional)

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Instructions

1. Carefully wash and chop all vegetables into uniform bite-sized pieces to ensure even cooking and consistent texture.
2. Create the white sauce by whisking chicken broth, shaoxing wine, salt, sugar, and chicken bouillon in a small mixing bowl until ingredients are completely integrated.
3. Prepare shrimp by gently coating with cornstarch, salt, pepper, and baking soda, ensuring each piece is evenly seasoned and protected.
4. Rapidly boil water in a large pot and quickly submerge cabbage, broccoli, and carrots for 30-45 seconds. Immediately transfer vegetables to ice water to halt cooking process and preserve vibrant colors and crisp texture.
5. Heat cooking oil in a wok over high temperature around 375°F. Sauté minced garlic and ginger for 15 seconds until aromatic, releasing their essential oils.
6. Add marinated shrimp to the hot wok, cooking for 1-2 minutes until they turn opaque and develop a light golden exterior.
7. Pour prepared sauce into the wok, allowing liquid to reach a rolling boil and thoroughly coat the shrimp.
8. Create a cornstarch slurry and gently stir into the sauce, watching it thicken and become glossy within 30 seconds.
9. Incorporate blanched vegetables into the wok, tossing everything together to distribute heat and flavors evenly.
10. Finish the dish with a delicate drizzle of sesame oil, providing a nutty fragrance, and serve immediately while piping hot.

Notes

• Quickly blanch vegetables to maintain their vibrant color, crisp texture, and lock in nutrients without overcooking.
• Toss shrimp in cornstarch and baking soda for an extra tender, restaurant-style texture that prevents rubbery consistency.
• Adjust the sauce’s sweetness and saltiness by gradually adding seasonings, tasting as you go to achieve perfect flavor harmony.
• Swap shrimp with tofu for a vegetarian version, or use gluten-free tamari instead of chicken broth for a gluten-sensitive diet.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 140 kcal
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 125 mg