Garlic Shrimp Stir-Fry with Crisp Vegetables

Ingredients

• 1.25 lb large shrimp, peeled and deveined

  Pat dry; tails may be left on

• 3 cups broccoli florets

  Cut into bite-size pieces

• 1 piece red bell pepper

  Thinly sliced

• 8 oz snap peas

  Trimmed

• 2 pieces carrots

  Thinly sliced on the diagonal

• 4 pieces scallions

  White and green parts separated; slice the green parts for finishing

• 5 cloves garlic

  Finely chopped

• 1 tbsp fresh ginger

  Finely grated

• 2 tbsp neutral oil

  Such as avocado, canola, or peanut oil

• 3 tbsp soy sauce

  Regular soy sauce; use tamari for a gluten-free version

• 1 tbsp unseasoned rice vinegar

  For a clean, bright finish

• 1 tbsp cornstarch

  Whisked into the sauce to give it a light gloss

• 1 tsp toasted sesame oil

  Added at the end

• 0.25 tsp red pepper flakes

  Reduce or omit for less heat

• 0.75 tsp kosher salt

  For seasoning the shrimp and vegetables

• 0.25 tsp freshly ground black pepper

  For seasoning the shrimp

• 3 cups cooked jasmine rice

  Warm; about 3 cups cooked from 1 cup dry rice

Instructions

1. In a small bowl, whisk the soy sauce, rice vinegar, cornstarch, and 2 tablespoons water until smooth. In a second bowl, season the shrimp with 0.5 teaspoon kosher salt and the black pepper.
2. Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tablespoon oil, swirl to coat, and stir-fry the shrimp in a single layer for 1 to 2 minutes per side, until opaque and just cooked through; transfer to a plate.
3. Add the remaining 1 tablespoon oil to the hot wok. Add the broccoli and carrots and stir-fry for 2 minutes, keeping the heat high so the vegetables develop a little color without softening completely.
4. Add the bell pepper, snap peas, and scallion whites. Stir-fry for 2 to 3 minutes, until the vegetables are bright and crisp-tender. Add the garlic, ginger, and red pepper flakes and toss for 30 seconds, until fragrant.
5. Return the shrimp and any juices to the wok. Whisk the sauce again, pour it around the sides of the wok, and toss for 1 to 2 minutes until it thickens lightly and coats the shrimp and vegetables.
6. Remove the wok from the heat and toss in the toasted sesame oil and scallion greens. Taste and add the remaining 0.25 teaspoon kosher salt only if needed, since soy sauce varies in saltiness.
7. Spoon the stir-fry over the warm jasmine rice and serve immediately, while the vegetables are still crisp and the shrimp are tender.

Make it part of your week.