Friday, January 27, 2012

Chinese Stir Fry with Shrimp, Sort of!

 We made this Chinese Stir Fry with Shrimp for Chinese New Year.   I got a little carried away with all of veggies, when I was shopping.  All of the veggies look so good, so I put red, yellow, and green peppers, broccoli, pea pods, bean sprouts, mushrooms, carrots, and baby bok choy, plus the shrimp. Stir Fry is so healthy, because you use very little oil, and there are so many veggies. I try to make the sauce healthy and low sodium, if possible. The sauce is really Fusion inspired.   We used low sodium soy sauce, low sodium Teriyaki  sauce,  low sodium chicken broth, and then for a little sweetness and heat  I added about 1 tbsp of Peach Salsa from TJ, which is low calorie and low sodium. Try it! The sauce is so good.  The traditional oyster and hoisin sauces are really high in sodium.  That's one reason that since my hubby's bypass, we don't eat Chinese take out food or go to Chinese restaurants.  We just make it at home. Our stir fry is so fresh, the veggies are crunchy, and the sauce has just a little sweetness to balance the salty soy and Teriyaki sauces, with a little bit of heat.  If you want more heat, you can add red chili flakes.  Enjoy!

We try to make these often, because they are an easy dinner,  The longest part of the dinner is the chopping of the veggies, but that's why I have a sous chef, Thank you Sweetie.  Next time, however we will have to chop bigger chunks for the veggies though:)
The sizes of the veggies in my recipe are for the larger size, not the size in my photos.

 Chinese Stir Fry with Shrimp

1/2 lb raw shrimp, deveined, tail off and defrosted, if using frozen
1-2 Tbsp olive oil
1 medium onion chopped in 2" pieces
2 cloves, garlic, minced
1 medium red pepper, cleaned, seeded, and chopped in  1 1/2 " chunks
1 medium green pepper, cleaned, seeded, and chopped in 1 1/2" chunks
1 medium yellow pepper, cleaned, seeded, and chopped in 1 1/2" chunks
1/2 lb broccoli florets
1/2 lb pea pods
1/4 lb bean sprouts
1/2 lb mushrooms, sliced
1/4 lb carrots, cut in 1" chunks
1/4 lb Baby bok choy, cut in 1 1/2" chunks
*You can use any stir fry veggies of your choice, more or less, it's up to you.

Stir Fry Sauce
1 Tbsp low sodium Soy Sauce
1Tbsp low sodium Teriyaki Sauce
1/4-1/2 c low sodium  chicken broth
1 Tbsp Peach Sala from Trader Joe's
2 Tbsp corn starch
1/4 c. cold water


First defrost shrimp, if needed.  You have to have all of the ingredients chopped and ready to go, because stir fry cooks fast, especially with the shrimp.

Chop all stir fry veggies, before if  needed. Heat wok or large frying pan over high heat add onion and garlic, stir fry for 1 min, Add the rest of the veggies and stir fry for 4-5, just until crunchy.  If you like your veggies less crunchy, put the lid on and steam for about 2 more minutes.  You don't want mushy veggies.

Now make your sauce.  Add soy sauce, Teriyaki sauce, chicken broth, and peach salsa to the pan. Then, mix corn starch and cold water together, Add to wok and mix through.  Cook until sauce is thickened. Add shrimp and cook until pink, curled up,  2-3 min. Don't over cook your shrimp, or they will be rubbery and tough.  Serve over rice, if desired.  We made brown rice, Yum!


  1. Good morning, Becky! My parents love stir fry and make dinners similar to this often. I will pass on the peach salsa tip to mom, I know she will love it! She does shrimp all the time too.

    My husband is just walking in the door from a round trip to Chicago, kind of your direction and he said it wasn't too cold last night. Hope your weather is OK!

    1. Kim,
      I'm so glad that you will pass the salsa tip on to your Mom:) I hope that she likes it.

      We are having a "mild" winter for Chicago. We had very little snow in comparison to previous years. Knock on wood!

  2. I love stir fry shrimp, but my kids don't like shrimp so I don't make it very often. Yours looks so yummy--love all the colorful veggies!

    1. Jill,
      You can make this stir fry with 1 lb any type of meat, chicken beef or pork,thinly sliced or cut in chunks too, besides shrimp.

  3. There are two asian veggies here that I love-raw or cooked and that is bok choy and snow peas. Great blend here with the shrimp. Sometimes a light stir fry does hit the spot, so I am keeping this delicious recipe. Thanks and have a great weekend Becky

    1. Tina,
      As you can see there are many veggies that I love. They would hardly fit in the pan:)

      Have a great weekend!

  4. So beautiful, Becky!!! And delicious as well...I'm going to have to make a shrimp stir fry like yours soon! Have a great weekend, my friend~

    1. Lizzy,
      We love all of the colorful veggies, and the tasty sauce. Hope that you like it, if you make it.

      Have a great weekend, too.

  5. What a colorful dish, so healthy too just what I love!

    1. Claudia,
      This is a great colorful, healthy dish, and easy to make.

  6. Love stir fry, but rarely take time to make it at home! Michael's in the mood for Asian tonight, so I'm making lo mein with some pasta a company is sending for me to review for the blog.

    1. Wendy,
      Good Luck with your Lo Mein. Can't wait to see the recipe. Have a wonderful Saturday!

  7. I love stir fries...especially those with lots of veggies! This looks so good. Healthy and delicious. Thanks for sharing with me...and thank you for your kind words! I hope you are having a happy and relaxing Saturday.

    1. Monet,
      This stir fry has lots of veggies. All of them wouldn't fit in my woks, so I had to use a large frying pan, which worked all right.

      Have a great rest of the weekend.

  8. Happy Sunday Becky. Love stir frys, I usually make them at home instead of eating them out too. Hope you had a great weekend.

    1. Gina,
      They taste so much better at home:) Have a great week.

  9. Thanks for sharing this recipe, I really want to know on how to cook this before and now the recipe was here. Do you also have a recipe for stir fry sauce? I want to cook that also.


Print friendly