Recipe
Veggie Blast Week, Part 3: Ginger Shrimp and Vegetable Stir Fry with Egg Drop Soup
Eating vegetables isn't about ramming a head of lettuce down your throat. It's about drawing out vegetables' natural flavors through right preparation and marrying them with stellar ingredients, seasonings, herbs, etc. For our final vegetable-blast post, we're sharing a stir-fry and soup combo. We believe these two dishes create a vegetables-done-right-for-a-dinner-entree scenario. Give them a try!
The Ginger Shrimp and Vegetables Stir Fry has a light sauce (in color and flavor) infused with fresh ginger and sesame oil - an aromatic delight! Play around with various vegetables as well (red bell peppers, mushrooms, zucchini), keeping in mind that vegetables cook at different rates. Changing the vegetables each time you make a veggie stir fry yields a different and delicious meal every time you make it!
This egg drop soup is jam-packed with earthy Shiitake mushrooms, just the way we like it!
The recipe
Veggie Blast Week, Part 3: Ginger Shrimp and Vegetable Stir Fry with Egg Drop Soup
Ingredients
Instructions
- Cook the rice according to the package directions and set aside.
- Meanwhile, in a bowl, combine the chicken broth, wine, worcestershire or soy sauce, sugar, sesame oil, cornstarch, and ½ teaspoon salt, stirring until the cornstarch dissolves.
- Heat 1 tablespoon of the olive oil in a saucepan over medium-high heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until sauce thickens slightly, about 1½ minutes. Pour into a bowl; set aside.
- Heat a wok or large skillet over high heat. Add 2 tablespoons olive oil and heat for 30 seconds. Add the shrimp and stir-fry until cooked through, 2 to 3 minutes. Transfer to a plate.
- Wipe out the pan. Reduce heat to medium-high. Add the remaining ½ tablespoon oil and heat for 30 seconds. Add the carrots and ⅓ cup water, cover partially, and cook, stirring occasionally, until almost tender, about 2 minutes.
- Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the sauce and increase heat to high. When it starts to bubble, add the shrimp. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.