A vibrant stir-fry featuring tender shrimp, crunchy bamboo shoots, and sweet edamame tossed in a sweet-spicy Korean-inspired sauce. This colorful dish comes together quickly for a satisfying weeknight dinner.
This recipe combines three textural elements—plump shrimp, snappy bamboo shoots, and buttery edamame—coated in a glossy, flavorful sauce. The balance of sweetness from the ketchup, savory depth from soy sauce, and gentle heat from gochujang creates an addictive glaze that clings to every bite.
Pat the shrimp completely dry with paper towels. Toss in a bowl with cooking wine, black pepper, and 1 teaspoon of cornstarch. Let sit for 10 minutes to marinate. Before cooking, sprinkle the remaining 2 tablespoons of cornstarch over the shrimp and mix until evenly coated—this creates a light, silky coating when stir-fried.
Bring a small pot of water to a boil. Add the edamame and bamboo shoot cubes, then simmer for 2 minutes until just tender. Drain well and set aside. This quick blanching ensures the vegetables cook through evenly and maintain their vibrant color during the final stir-fry.
Heat 1½ tablespoons of oil in a wok or large skillet over medium-low heat. Add the blanched edamame and bamboo shoots. Cook gently for 3-4 minutes, stirring occasionally, until heated through and slightly golden. If the pan looks dry, add a splash of water and cover briefly to steam. Transfer to a plate and keep warm.
Wipe the wok clean and add the remaining 1½ tablespoons of oil. Increase heat to medium-high. Carefully add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and curl up. Remove and set aside with the vegetables.
In a small bowl, whisk together the gochujang, ketchup, soy sauce, sugar, and ¼ cup water until smooth. Return the wok to high heat. Add the shrimp, edamame, and bamboo shoots back into the pan. Pour the sauce over everything and toss vigorously for 1-2 minutes until the sauce thickens into a glossy coating and the flavors meld. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
