Shrimp & Vegetable Saute, Chinese Style
Submitted by jhp1
Chinese-style shrimp stir-fry with red peppers, peas, fresh mint, and basil in a savory anchovy-soy sauce. A fragrant, colorful dinner over rice in just 30 minutes.
YIELD
4 servingsPREP
25 minCOOK
5 minREADY
30 minThis stir-fry is where Chinese technique meets Southeast Asian herbs, and the result is something you’ll want on repeat.
Shrimp sauté quickly in sesame and vegetable oil with red bell peppers, scallions, and garlic. The sauce is the clever part: anchovy paste whisked with soy sauce, sugar, and chicken broth creates a deep, umami-rich base without tasting fishy at all.
Fresh mint and basil go in at the end, half stirred into the sauce and half saved for garnish. They bring a brightness that lifts the whole dish out of the ordinary and into something you’d happily pay for at a restaurant.
Kitchen Tips
- Don’t be afraid of the anchovy paste. It dissolves completely into the sauce and just adds savory depth. You won’t taste fish.
- Keep everything moving. This cooks in about 5 minutes total. Have all your ingredients prepped and within arm’s reach before the oil hits the wok.
- Add the garlic last among the aromatics. It burns in seconds at high heat. Wait until just before the liquid goes in.
Ingredients
Directions
Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes.
In a large skillet or wok, heat the vegetable and sesame oils.
Add peppers and scallion whites and stir fry or sauté, stirring continuously for one minute.
Add shrimp and sauté for another minute.
Add garlic and sauté for 15 seconds until you get a good whiff of its aroma.
Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.
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