Umami of shrimp plus the crispy cabbage, this stir-fry shrimp with vegetable recipe is the perfect one-pan dinner for weeknights.
Shrimps are one of my favorite food. There are millions of ways to cook shrimp. Besides the fact that they are super delicious, they are also easy to prepare and cook fast. Cooking shrimp will take you less than 10 minutes. And if that doesn’t sound great enough, it’s high in protein with loads of extra health benefits.
I grew up in Southern China. And the most common way to cook shrimp is to boil and serve with ginger and soy sauce. It keeps most of the umami of shrimp. No complaints. But I also looked for other ways to cook shrimp that are just as easy and tasty.
In April this year, I traveled to Tsingtao and stayed there for a week. Tsingtao is famous for seafood, and it didn’t disappoint. I went into a local family restaurant, and stir-fry shrimp is its signature dish. It was one of the best shrimp dishes I’ve ever had.
The tender shrimp and crispy Chinese cabbage go so well together. This shrimp recipe can be an easy one-pan dinner for weeknights. So I brought it back to my kitchen, and it surprises me by how easy and tasty the recipe is. If you are love shrimp like I do, it is a must-try.
How to cook stir-fry shrimp with vegetables
The original dish I had in Tsingtao uses Chinese cabbage as a garnish. But you can also switch it to regular cabbage, bok choy, or other leafy greens in your fridge.
However, if you are stir-frying broccoli with shrimp, make sure to trim the broccoli into small trunks, so the shrimps don’t overcook.
Ingredients of Tsingtao stir-fry shrimp recipe
- 500 grams of shrimp or pawns
- 50 grams of Chinese cabbage
- 1 leek
- 1 tomato (optional)
- 20 grams of fresh ginger
- 10 grams of garlic
- 1 tablespoon of olive oil
- 1 tablespoon of soybean paste
- 3 teaspoons of Shaoxing wine
How to stir-fry shrimp with vegetable step-by-step
Preparations
- Remove the shrimp vein and head. Rinse the shrimp two to three times and rest them on a paper towel to dry.
- Wash the leek, tomato, ginger, and garlic. Cut off the root and the tough green top. Then slice the rest into small pieces.
- Slice the tomato and ginger, smash the garlic cloves, and set them aside for late.
Making stir-fry shrimp
- On a pan, heat olive oil and glaze the pan over medium-high heat.
- Add ginger slices and leek to the pan. Sautée until fragrant as ingredients begin to soften.
- Add shrimp, tomato and stir-fry until they turn pink. It takes about a minute or so, depending on the size of the shrimp.
- Add cabbage or vegetables of your choice to the pan. And swiftly toss stir all the ingredients evenly.
- Add Shaoxing wine and soybean paste to the pan with half a cup of water. Soak all the ingredients in the sauce to pick up the flavor. Cover the lid and cook for 3 minutes.
If you don’t have soybean paste, you can replace it with one tablespoon of light soy sauce plus one tablespoon of oyster sauce. Reduce the water you add to 1/4 of a cup and add corn starch water. Cook for another 2 minutes before serving.
- Transfer to a plate and enjoy!
What kind of shrimp should I use?
I know how much you love frozen shrimp for the convenience of it. But fresh shrimp hold up better with the heat. They don’t shrink as much as the frozen ones in the cooking process.
In terms of shrimp, you can use any of them you find in the supermarket. I used tiger shrimp (prawns) in this recipe because they are available where I lived. You can switch it with spot shrimp or other types to your liking.
Have you made this stir-fry shrimp with vegetable recipe?
Feel free to leave your thoughts or questions in the comment.
Easy Stir-fry Shrimp and Vegetable
Umami of shrimp plus the crispy cabbage, this stir-fry shrimp with vegetable recipe is the perfect one-pan dinner for weeknights.
Ingredients
- Shrimp, 500 grams
- Chinese cabbage, 50 grams
- 1 Leek
- 1 Tomato (optional)
- Fresh ginger, 20 grams
- Garlic, 10 grams
- Olive oil, 1 tablespoon
- Soybean paste, 1 tablespoon
- Shaoxing wine, 3 teaspoons
Instructions
- Remove the shrimp vein and head. Rinse the shrimp two to three times and rest them on a paper towel to dry.
- Wash the leek, tomato, ginger, and garlic. Cut off the root and the tough green top. Then slice the rest into small pieces.
- Slice the tomato and ginger, smash the garlic cloves, and set them aside for later.On a pan, heat olive oil and glaze the pan over medium-high heat.
- Add ginger slices and leek to the pan. Sautée until fragrant as ingredients begin to soften.
- Add shrimp and stir-fry until they turn pink for about a minute.
- Add cabbage or vegetables of your choice to the pan. And swiftly toss stir all the ingredients evenly.
- Add Shaoxing wine and soybean paste to the pan with half a cup of water. Soak all the ingredients in the sauce to pick up the flavor. Cover the lid and cook for 3 minutes or until the vegetables soften.
- Transfer to a plate and serve with rice.
Notes
Replace soybean paste, if you don't have it, with oyster sauce plus soy sauce and corn starch.
Fresh shrimps yield better results.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 412Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 528mgSodium: 2395mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 59g
If you love stir-fry recipes, you may also want to try the following:
Beef and Bitter melon Stir-fry In Soybean Sauce
4-Ingredients Shredded Cabbage Stir-fry with Chinese Sausage
Chinese Stir-fry King Oyster Mushroom With Beef and Bell Peppers
