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.
Ingredients
Scale
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)
Instructions
- Carefully wash and chop all vegetables into uniform bite-sized pieces to ensure even cooking and consistent texture.
- 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.
- Prepare shrimp by gently coating with cornstarch, salt, pepper, and baking soda, ensuring each piece is evenly seasoned and protected.
- 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.
- 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.
- Add marinated shrimp to the hot wok, cooking for 1-2 minutes until they turn opaque and develop a light golden exterior.
- Pour prepared sauce into the wok, allowing liquid to reach a rolling boil and thoroughly coat the shrimp.
- Create a cornstarch slurry and gently stir into the sauce, watching it thicken and become glossy within 30 seconds.
- Incorporate blanched vegetables into the wok, tossing everything together to distribute heat and flavors evenly.
- 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