Ingredients
Scale
- Shrimp (peeled and deveined) 1 pound
- Broccoli florets 1 cup
- Bell pepper (sliced) 1 cup
- Soy sauce 3 tablespoons
- Sesame oil 1 tablespoon
- Garlic (minced) 2 cloves
- Ginger (grated) 1 teaspoon
- Cornstarch 1 teaspoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and cornstarch. Set aside.
- Step 2: Heat a large skillet or wok over medium-high heat.
- Step 3: Add shrimp to the hot skillet and cook for about 2-3 minutes, until pink and cooked through. Remove shrimp from skillet and set aside.
- Step 4: Add broccoli florets and sliced bell pepper to the skillet. Stir-fry for 3-4 minutes, until vegetables are tender-crisp.
- Step 5: Return the cooked shrimp to the skillet with the vegetables. Pour the soy sauce mixture over the shrimp and vegetables and stir-fry for another 1-2 minutes, until the sauce has thickened slightly and everything is well combined.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to prevent drying out.
- Serve this quick stir-fry over rice or noodles for a complete and satisfying meal.
- For extra flavor, marinate the shrimp in half of the soy sauce mixture for 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American