How To Cook Stir Fry Veggies in White Sauce

 

Ingredients

• 1 lb shrimps, peeled and deveined (I used frozen cooked shrimp meat)
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Vegetables

• 3 cups cabbage, cut into 2-3 inch pieces
• 1/2 head broccoli, cut into bite-sized pieces
• 2 small carrots, peeled and cut into half-circles
• 1 cup snow peas
• 1 small red bell pepper, sliced
• 5 garlic cloves, finely minced
• 1/2 teaspoon ginger, grated or finely minced

Sauce

• 1 cup chicken broth
• 2 tablespoon Shaoxing wine or mirin
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon
• 1 teaspoon sesame oil

Slurry

• 1 tablespoon cornstarch
• 2 tablespoon water

Instructions

1. Begin by preparing all the veggies. Set it aside.
2. In a small bowl, combine chicken broth, shaoxing wine, salt, sugar and chicken bouillon. Mix it well and set it aside. 
   
   
   
3. Marinate the shrimps with cornstarch, salt and pepper. Mix well and set it aside. 

   

   
   
4. In a large pot, bring enough water to fully submerge the cut vegetables to a boil. 

   

   
   
5. Blanch all the veggies together for 30-45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water. 

   

   
   
6. In a large pan or wok, heat 2 tablespoons cooking oil on high heat. 
7. Add garlic and ginger to saute for 10-20 seconds. 

   

   
   
8. Add marinated shrimp and saute for 1-2 minutes. 

   

   
   
9. Pour in the sauce mixture. Bring it to a boil. 

   
   
10. Cook the shrimps through. Then stir in the cornstarch slurry to thicken the sauce. 

    

    

    
    
11. Add in all the strained veggies. 

    

    
    
12. Finish it off with a drizzle of sesame oil. 

    
    
13. Toss everything together and enjoy!