Garlic & Shrimp Veggies

Garlic shrimp and veggies is a weeknight stir-fry that delivers restaurant-style Chinese flavors in about 40 minutes. The vegetable mix leans classic Cantonese: celery cabbage (Napa cabbage), crunchy water chestnuts, sweet frozen peas, and green onions all stir-frying alongside two pounds of shrimp. The aromatic hook is generous garlic, which hits the pan when the cabbage has started to soften so it doesn’t burn.

The sauce is classic slurry technique. A cup of chicken broth, two tablespoons of cornstarch, two tablespoons of soy sauce (or tamari for gluten-free), and a half teaspoon of sugar mix in a measuring cup and wait on the counter. Once the shrimp turn pink (usually 2 to 3 minutes over medium heat, no longer), the slurry pours in and the sauce thickens to a glossy coat in about 30 seconds.

Serve over hot steamed rice with extra soy sauce at the table. This one works equally well as a main or as part of a larger Chinese-style dinner spread.

Chef Tips

• Have every ingredient pre-measured and within arm’s reach. Stir-fry cooking happens fast, and scrambling to measure the slurry mid-cook means overcooked shrimp.
• Don’t overcook the shrimp. The second they turn opaque-pink, the slurry goes in. Any longer and they toughen into rubber.
• Whisk the cornstarch slurry right before pouring. Cornstarch settles at the bottom of the cup, and unwhisked slurry creates an uneven thickening.
• Slice the celery cabbage into bite-sized pieces, keeping stems and leaves separate. Add the thicker stem parts first, then leaves at the end.

Variations

• Spicy: Add 1 minced ginger tablespoon with the garlic and a teaspoon of chili-garlic sauce for heat.
• With mushrooms: Add a cup of sliced shiitake mushrooms with the cabbage for earthier depth.
• Chicken swap: Substitute sliced chicken breast for shrimp. Cook 4 to 5 minutes instead of 2 to 3.