Succulent shrimp paired with sweet tropical mango and crisp green peas in a quick stir-fry. The natural sweetness of ripe mango complements the briny shrimp, creating a light yet flavorful dish perfect for weeknight dinners.
Rinse shrimp under cold water and pat dry with paper towels. In a bowl, toss shrimp with a pinch of salt, 1/2 tbsp soy sauce, and cornstarch until evenly coated. Let sit for 5 minutes to marinate.
Peel mango and cut into bite-sized cubes. Thaw green peas if frozen. Slice scallions, separating white and green parts. Mince ginger and garlic.
Heat 1 tbsp oil in a wok or large skillet over high heat. Add shrimp in a single layer and cook undisturbed for 1 minute until pink. Flip and cook another 30 seconds. Remove shrimp and set aside.
In the same wok, add remaining oil. Sauté white parts of scallions, ginger, and garlic for 30 seconds until fragrant. Add mango cubes and stir-fry gently for 1 minute, being careful not to mash the fruit.
Return shrimp to the wok. Add green peas, remaining soy sauce, and sesame oil. Toss everything together for 1-2 minutes until heated through. Season with salt and pepper. Garnish with green onion tops and 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.
