A quick and tasty recipe for Shrimp Chop Suey, featuring a colorful mix of vegetables and succulent shrimp in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Low Calorie
Ingredients
Scale
1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
3 cloves garlic, minced
1 small onion, sliced
1 cup sliced carrots
2 cups broccoli florets
1 cup sliced cabbage
1 cup snow peas
1/2 cup sliced bell pepper
1/2 cup baby corn, optional
1/2 cup sliced mushrooms
1 cup chicken broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp cold water
1/4 tsp black pepper
2 green onions, sliced
Instructions
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sesame oil, and black pepper.
Mix the cornstarch with cold water in another small bowl to make a slurry. Set aside.
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove and set aside.
Add the remaining oil to the skillet. Sauté the garlic and onion for about 1 minute.
Add the carrots, broccoli, cabbage, snow peas, bell pepper, baby corn, and mushrooms. Stir-fry for 4–5 minutes, until the vegetables are crisp-tender.
Pour in the prepared sauce and bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens slightly.
Return the shrimp to the skillet and toss everything together for 1–2 minutes.
Garnish with sliced green onions and serve hot over steamed white rice.
Notes
Feel free to customize the vegetables based on your preference.
Serve with steamed white rice for a complete meal.
This dish can be made in under 30 minutes, making it perfect for a quick weeknight dinner.