Shrimp Chop Suey Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (18)
- 9 oz peeled and deveined shrimp equals to 18 oz raw shrimp
- 6 oz broccoli chopped into bite-size pieces
- 8 oz cauliflower
- 2 oz snow peas
- 2 oz carrot sliced
- 2 oz white mushrooms halved
- 2 oz pak choi
- 1 oz red onions
- 2 oz red bell pepper
- 3 1/2 cups cooked medium-grain rice
- 2 tsp cornstarch
- 1/2 tbsp oyster sauce
- 1 tbsp garlic chopped
- 1/2 cup unsalted chicken broth
- 1/2 tsp ground pepper
- 1 1/2 tbsp reduced sodium soy sauce
- 3 tbsp canola oil
- 2 tbsp scallion
INSTRUCTIONS
Make the sauce: In a small bowl, whisk together 2 tsp cornstarch, 1/2 tsp ground pepper, 1/2 tbsp oyster sauce, 1/2 cup chicken broth, and 1 1/2 tbsp soy sauce. Set aside.
Bring a pot with a few inches of water to a boil. Add 2 oz carrot, 6 oz broccoli, 8 oz cauliflower, and 2 oz snow peas and cook for 1 minute. Remove the vegetables from the pot and drain them under cold water. This step helps to retain their crispness and bright colors.
In a non-stick skillet, heat 3 tbsp canola oil over medium heat. Add 1 tbsp garlic and sauté for 30 seconds or until fragrant.
Add 9 oz shrimp. Cook and stir occasionally for 5 minutes.
Stir in 2 oz white mushrooms and cook for another 2 minutes.
Toss in 2 oz pak choi and the parboiled vegetables and stir fry for 1 minute.
Add 2 oz red bell pepper and 1 oz red onions to the pan. Stir and cook the mixture for 1 minute.
Pour the sauce into the pan and toss until thickened and the sauce sticks to the vegetables.
Garnish with 2 tbsp scallion and serve over hot rice.