Shrimp Kung Ming
Transport your taste buds to the heart of Asia with Shrimp Kung Ming, a vibrant stir-fry bursting with bold flavors and colorful textures. This quick and easy recipe pairs succulent shrimp sautéed to perfection with an irresistible medley of crisp-tender broccoli, sweet red bell peppers, and earthy mushrooms. Tossed in a savory combination of low-sodium soy sauce, oyster sauce, and aromatic garlic and ginger, this dish delivers a perfect balance of umami and freshness. Finished with a hint of nutty sesame oil and a sprinkle of scallions, Shrimp Kung Ming is a wholesome and satisfying meal that’s ready in just 30 minutes. Serve it over fluffy white rice for a restaurant-quality dinner that’s both healthy and delicious. Perfect for busy weeknights or when you’re craving authentic Chinese-inspired cuisine at home!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 3 tbsp Soy sauce (low-sodium)
- 2 tbsp Oyster sauce
- 1 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 medium Red bell pepper (sliced into strips)
- 2 cups Broccoli florets
- 1 cup Mushrooms (sliced)
- 2 stalks Scallions (sliced)
- 1 cup Water
- 1 tsp Sesame oil
- 0.5 tsp White pepper
- 4 cups Cooked white rice (for serving)
Instructions
In a small bowl, combine the soy sauce, oyster sauce, cornstarch, and 1/4 cup of water. Stir well to create a sauce and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and stir-fry for 2-3 minutes until pink and just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.
Toss in the red bell pepper, broccoli florets, and mushrooms. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet, then pour in the prepared sauce mixture. Toss to coat all ingredients evenly.
Add the remaining 3/4 cup of water to the skillet, stirring gently to thin the sauce. Let simmer for 1-2 minutes until the sauce thickens.
Stir in the sesame oil and white pepper for extra aroma and flavor.
Remove from heat and garnish with sliced scallions.
Serve hot over cooked white rice and enjoy!
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.9 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 428 mg | 33% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2760 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
