Recipe Instructions:
Ingredients
1/2 lb shrimp, peeled and deveined with the tails left intact
2 teaspoons cornstarch
1 Tablespoon extra-virgin olive oil, divided
1 Tablespoon soy sauce
2 Tablespoons oyster sauce
5 green onions, both the white and light green parts sliced
2 garlic cloves, minced
2 teaspoons fresh ginger, finely minced or grated
1/4 cup cilantro, chopped
1 cup chopped broccoli
1/2 cup sugar snap peas
Instructions
In a small bowl, combine the oyster sauce, soy sauce, and cilantro. Set aside.
Pat the shrimp with paper towels until they are dry. In a medium bowl, add the shrimp and cornstarch and toss to coat.
In a wok or large skillet, heat half the extra-virgin olive oil and swirl to coat the bottom of the skillet.
When the oil is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about 1 more minute. They don’t need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.
Turn the heat down to medium and let the skillet cool off a bit to prevent the aromatics from burning. Add the remaining olive oil and add the green onions, garlic, and ginger to the skillet and saute for a minute until fragrant.
Pour in the garlic ginger sauce mixture and add the shrimp back into the skillet. Saute for another minute until the shrimp is fully cooked.
Add the sugar snap peas and broccoli and saute for about 3 to 5 minutes.
Serve immediately.
Notes
For a more even and quicker cook time, cut the vegetables into smaller bite-size chunks.
You can use a variety of vegetables in this dish. Just use whatever you have on hand. It will take a bit longer to cook firmer vegetables, like carrots, than softer vegetables like mushrooms and broccoli. I enjoy adding baby corn and water chestnuts.
For added protein, add some chicken or beef!
You can skip the meat all together and make it both a vegan and vegetarian dish.
If you want to add some heat, add in some red pepper flakes when you add in the olive oil, green onions, garlic, and ginger.
Store any leftovers in an airtight container for up to 3 days in the refrigerator. To ensure the sauce doesn't get absorbed into the rice or noodles, store them separately.
