Rainbow Vegetable and Shrimp Stir-Fry

Name: Rainbow Vegetable and Shrimp Stir-Fry
Total time: 40 min
Ingredients: 1 pound large shrimp, peeled and deveined; 1 medium root, about 8 ounces purple yam; 8-10 small heads brussels sprouts; 3 stalks celery stalks; 1 large red bell pepper; 2 tablespoons cooking wine (Shaoxing wine); 2 tablespoons, divided cornstarch; 1 teaspoon, plus more for blanching salt; 3 tablespoons, divided vegetable oil; 2 cloves, minced garlic; 1 tablespoon light soy sauce; 1 teaspoon sesame oil

A vibrant dish featuring tender shrimp with colorful vegetables including purple yam, brussels sprouts, celery, and bell pepper. The vegetables are briefly blanched to preserve their crisp texture and brilliant colors, then tossed together with juicy shrimp for a stunning presentation.

40 min

Medium

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Story

This colorful dish gets its name from the beautiful mix of vegetables that come together in one pan. The key is blanching each vegetable separately to maintain its unique texture and color, then combining them with seasoned shrimp for a feast for both eyes and palate.

Ingredients

large shrimp, peeled and deveined 1 pound

purple yam 1 medium root, about 8 ounces

brussels sprouts 8-10 small heads

celery stalks 3 stalks

red bell pepper 1 large

cooking wine (Shaoxing wine) 2 tablespoons

cornstarch 2 tablespoons, divided

salt 1 teaspoon, plus more for blanching

vegetable oil 3 tablespoons, divided

garlic 2 cloves, minced

light soy sauce 1 tablespoon

sesame oil 1 teaspoon

Instructions

Prepare and blanch the vegetables

Cut the purple yam into bite-sized chunks and immediately place in boiling water until just tender, about 3-4 minutes. Meanwhile, trim the brussels sprouts and cut in half. Add a pinch of salt and a drizzle of oil to a pot of boiling water, then blanch the brussels sprouts for 2 minutes until bright green. Remove and drain. Cut celery into diagonal sections and cut bell pepper into similar-sized chunks.

Marinate and cook the shrimp

Toss the cleaned shrimp with 1 tablespoon of cooking wine, half the salt, and 1 tablespoon of cornstarch. Let sit for 10 minutes. Bring a pot of water to a gentle boil, add the marinated shrimp, and cook just until they turn pink, about 1-2 minutes. Drain and set aside.

Combine and finish the dish

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the minced garlic and stir for 30 seconds until fragrant. Add the blanched vegetables (purple yam, brussels sprouts, celery, and bell pepper) and toss for 1-2 minutes. Add the cooked shrimp, then season with remaining cooking wine, soy sauce, and a pinch of salt. Toss everything together, drizzle with sesame oil, and serve immediately.