Easy Shrimp Stir-Fry


I (Tabitha) wanted to make a nice stir-fry the other day as I had lots of fresh vegetables in the house.  I find stir-fry recipes hard to follow as there are so many ingredients in typical recipes that I usually don’t have (I now live in Inuvik and the grocery selection is limited…) so I modified some recipes to make my own version of stir-fry!  It turned out well.  So…this is not an authentic recipe but a made-over version with available ingredients.  Enjoy.

Ingredients for stir-fry:

– Vegetables of your choice (I used carrots, broccoli, peppers, celery)

– 1 cup of cooked, detailed and deveined shrimp (can substitute chicken, beef, caribou, moose, etc)

– 1 small onion, chopped

– 1 inch of fresh ginger, chopped into matchstick like pieces

– 2 cloves garlic, minced

– 1 tsp sesame oil

– 1 tbsp canola oil (or other frying oil of your choice)


1. Chop up onions, garlic and ginger.  Heat up the sesame and canola oil in the frying pan or wok on medium heat.  When oil is hot add in the onions, garlic and ginger.  Stir often as it cooks so it doesn’t burn and cooks evenly.

2. While it is cooking – chop up the vegetables.  Once the onions are soft remove from fry pan and keep warm in a metal bowl.  Fry up the rest of the vegetables in the fry pan/wok until soft but not mushy (slightly crunchy still).  Remove from fry pan/wok and add to the onions/garlic in the metal bowl and keep warm.

3. Cook up shrimp or meat in the frying pan until cooked and add to the already cooked vegetables.

4. Make sauce as desired (see below for my suggestion) and serve over hot cooked rice.

Sauce Ingredients:

– 2 tsp cornstarch

– 1/2 cup chicken broth (low sodium)

– ¼ cup soy sauce (sodium reduced – use gluten free if issues with celiac disease)

– Pepper as desired

– 1 tsp sugar


1. Add cornstarch in a glass measuring cup.  Add a few tsp of water and mix into a smooth paste.  Add in the chicken broth, soy sauce, pepper and sugar.  Mix well until blended.

2. Add into the empty but hot wok or frying pan.  Cook on medium-low, stirring constantly until thickened.  Pour over the vegetables and mix.

3. Serve over hot cooked rice.


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