Shrimp and Vegetable Stir-Fry
A vibrant, quick-cooking dish featuring tender shrimp tossed with crisp-tender vegetables like edamame, bamboo shoots, and wood ear mushrooms. This colorful stir-fry comes together in minutes and makes a wholesome, protein-rich meal.
Story
A light yet satisfying dish that showcases the natural sweetness of shrimp alongside the earthy textures of Asian vegetables. The key is working quickly over high heat to keep everything vibrant and perfectly cooked.
Ingredients
large shrimp, peeled and deveined
1/2 lb
frozen edamame pods
1/2 cup
bamboo shoots, sliced
1/2 cup
dried wood ear mushrooms, soaked and drained
1/4 cup
vegetable oil
2 tablespoons
garlic, minced
2 cloves
soy sauce
1 tablespoon
rice wine or dry sherry
1 teaspoon
salt
to taste
sesame oil
1/2 teaspoon
Instructions
1
Prep the vegetables
Soak the dried wood ear mushrooms in warm water until softened, about 20 minutes. Drain well and slice if large. If using frozen edamame, blanch them briefly in boiling water for 2 minutes, then drain. Blanch the bamboo shoots and wood ear mushrooms together for 1 minute, then drain and set aside.
2
Cook the shrimp
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the shrimp and stir-fry for 1-2 minutes until they turn pink and are almost cooked through. The shrimp should still be slightly translucent in the center. Remove from the pan and set aside.
3
Finish the stir-fry
In the same wok, add a touch more oil if needed. Sauté the garlic for 15 seconds until fragrant. Add the blanched edamame, bamboo shoots, and wood ear mushrooms. Stir-fry for 1-2 minutes until heated through. Return the shrimp to the pan.
4
Season and serve
Drizzle soy sauce and rice wine over the mixture. Toss everything together quickly. Season with salt to taste and finish with sesame oil for a fragrant finish. Serve immediately over steamed rice.
