Stir-Fried Shrimp in Garlic Sauce

READY IN: 22mins


  • 1
    lb large shrimp, cleaned and deveined
  • 3 12
    cups assorted fresh vegetables, chopped (your choice)
  • 13
  • 1
    teaspoon rice wine vinegar
  • 2
    tablespoons light soy sauce
  • 12
    teaspoon sesame oil
  • 1
    teaspoon chili paste (sambal oelek) (optional)
  • 1
    tablespoon dry sherry or 1 tablespoon sake
  • 1 12
    tablespoons vegetable oil
  • 9
    cloves garlic, minced
  • 1 12
    teaspoons minced ginger
  • 10
    Thai chiles, stemmed and left whole (optional)
  • 1
    tablespoon cornstarch
  • 3
    tablespoons water


  • In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
  • In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
  • Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
  • Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
  • Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
  • Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
  • Serve with hot cooked rice.