I got introduced to this westernized version of a stirfry in my college days and I really enjoyed it, so I worked on recreating it. The vegetables I used are a bit different from what the original was and I spiced it up a bit for my taste buds.
Making a good stir fry usually requires a wok and I don’t have one, so I just used my cast iron skillet on high heat. The key to the stirfry I feel is cooking on a high heat and not for too long. We want to keep the crunch on the vegetables and all of these are usually eaten raw as well so we don’t have to worry about it not being cooked enough. For my protein, I used shrimp but you could try chicken, tofu or beef as well. I had a little dry rub for my shrimp to sit in as I cut up my vegetables. Make sure you prep everything before you start cooking since it doesn’t take long to cook.
Preparation Time – 15 Minutes
Cook Time – 15 Minutes
Serves – 4
Shrimp – peeled and cleaned, 400 Grams
For the dry rub:
Salt – 1/2 Teaspoon
Garlic Powder – 1 Teaspoon
Onion Powder – 1 Teaspoon
Paprika – 1 Teaspoon
Pepper – 1/4 Teaspoon
For the Sauce:
Garlic – 3 cloves, minced
Ginger – 1 Tablespoon, minced
Low sodium soy sauce – 1/4 Cup
Oyster sauce – 1 Tablespoon
Fish sauce – 1 Teaspoon
Honey – 2 Tablespoons
Chilli Flakes – 1 Teaspoon
Vegetables for the stirfry:
Carrot – 1 small, sliced
Red Onion – 1 medium, cubed
Red pepper and yellow pepper – 1 each, cubed
Mushrooms – 1 cup, cubed
Zucchini – 1, cubed
Pineapple chunks – 14 oz can, drained
Cornstarch – 2 Tablespoons, diluted in 3 tablespoons of cold water
Green onions – For Garnish
Sesame Oil – As needed
In a bowl, coat the shrimp in the dry rub and keep aside.
Mix the ingredients for the sauce and keep aside.
In the pan on medium heat, use enough sesame oil to coat the bottom and fry the shrimp till golden brown. Do not overcook them, they take about 3 minutes or less to cook. Keep them aside.
Add more sesame oil to coat the bottom of the same pan and add all your vegetables including pineapples. Cook for a minute and then add the sauce and shrimp, on high heat cook for another 2 minutes.
Remove from the heat and pour the cornstarch slurry, mix well. Garnish with green onions.
I served this over some brown basmati rice but you can serve it over jasmine rice or white basmati rice. The vegetables will be slightly crunchy, so if you prefer it softer cook it for an additional minute before you add the sauce and shrimp.
Another idea for garnish is roasted peanuts! I love the salt and sweet combination in this dish. If you don’t like spice in your stir fry, don’t add chilli flakes. This makes for a quick weeknight meal. You can have the vegetables chopped previously to make the process even faster. Hope you enjoy it!
These are things you may need to make this stirfry:
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