Vegetarian Shrimp and Vegetable Stir-Fry
Discover the vibrant flavors of this Vegetarian Shrimp and Vegetable Stir-Fry, a plant-based twist on a classic favorite! Packed with colorful veggies like broccoli, bell peppers, carrots, and snow peas, this quick and healthy recipe delivers a satisfying crunch while highlighting the unique texture of vegetarian shrimp. Infused with the bold flavors of garlic, ginger, soy sauce, and sesame oil, this dish boasts a perfectly balanced umami sauce thickened with a cornstarch slurry. Ready in just 30 minutes, it’s an ideal weeknight dinner that pairs beautifully with steamed rice or noodles. Plus, the final garnish of green onions and sesame seeds adds the perfect touch! Whether you're looking for a delicious vegan option or a flavorful stir-fry recipe, this dish checks all the boxes.
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Recipe Information
Ingredients
- 250 grams vegetarian shrimp
- 2 cups broccoli florets
- 1 medium, sliced red bell pepper
- 1 large, julienned carrot
- 1 cup snow peas
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 teaspoons cornstarch
- 2 tablespoons water
- 3 sliced green onions
- 1 tablespoon sesame seeds
Instructions
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Set aside.
Heat a large wok or skillet over medium-high heat. Add vegetable oil.
Once the oil is hot, add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snow peas to the wok. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Add the vegetarian shrimp to the vegetable mixture, stirring to combine, and cook for an additional 3 minutes until heated through.
Pour in the soy sauce and sesame oil. Stir well to coat everything evenly.
Reduce heat to medium and pour the cornstarch slurry into the pan with the stir-fry. Stir quickly to thicken the sauce.
Once the sauce has thickened and coated the vegetables and shrimp, remove the stir-fry from heat.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot over cooked rice or noodles, as desired.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 30.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 15.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1092 mg | 23% | |
*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.
