Rainbow Shrimp & Vegetable Stir-Fry
A vibrant wok toss pairing succulent shrimp with a crisp medley of peas, corn, water chestnuts, and carrots. Quick, colorful, and deeply satisfying over steamed rice.
Story
This dish celebrates the wok's ability to marry textures—tender seafood against snappy vegetables. Parboiling the dense carrots beforehand ensures everything finishes at the same time, while a quick cornstarch coating on the shrimp creates a silky sauce clings to every bite.
Ingredients
large shrimp, peeled and deveined
300 g
green peas, fresh or frozen
½ cup
sweet corn kernels
½ cup
water chestnuts, diced
½ cup
carrot, cut into small cubes
1 medium
soy sauce
1 tablespoon
sea salt
1 teaspoon
cornstarch
1 tablespoon
neutral cooking oil
2 tablespoons
Instructions
1
Parboil the firm vegetables
Bring a small pot of water to a boil. Drop in the carrot cubes and green peas; cook for exactly 2 minutes until bright and slightly tender but still crisp. Drain immediately and rinse under cold water to stop the cooking. Set aside.
2
Season the shrimp
If the shrimp are large, halve them into bite-sized chunks. Toss thoroughly with the salt, soy sauce, and cornstarch. Let stand at room temperature for 10 minutes so the starch can absorb the seasonings and create a light coating.
3
Sear the seafood
Heat the oil in a wok over high heat until it shimmers and just begins to smoke. Add the marinated shrimp in a single layer. Stir-fry vigorously for 2–3 minutes until they curl, turn opaque pink, and develop a slight crust. Transfer to a plate.
4
Combine and finish
Return the wok to the heat. Toss in the corn, water chestnuts, and the parboiled carrots and peas. Stir-fry for 2 minutes to heat everything through and lightly char the corn. Return the shrimp to the pan, toss once to combine, and remove from heat.
5
Serve
Taste and adjust salt if needed. Spoon immediately over steamed jasmine rice and serve hot.
