This is a little different from the previous Spicy Shrimp With Green Peppers Stir-Fry dish that I’ve posted back in June. This one has more vegetables, I also used soy sauce as part of the seasoning, and this dish has slightly thickened sauce.
1 bag of frozen shelled shrimps
3 cloves of garlic, chopped finely
1 medium onion, chopped
1 large green pepper, sliced in thin strips
1 head of broccoli
a cup of baby carrots
3-4 pieces of napa cabbage leaves, chopped in strips
2 tbsp of chili garlic sauce
1/2 cup of water
2 tbsp soy sauce
1 tsp cornstarch mixed with 1/4 cup of water
3 tbsp of vegetable oil
Heat up the oil. Sauté garlic and onion until cooked. Add the frozen shrimp. No need to thaw the shrimps. Cook for about 3 minutes or so.
Add the broccoli and carrots, water, chili garlic sauce, and soy sauce. Stir and cover. Cook until the vegetable are tender. Not too soft. You want to maintain the crunchy textures.
Add the green peppers and napa cabbage in the end. Stir and cook until the green peppers are tender but still crunchy. Stir in the cornstarch mixture to thickened the sauce. Turn the stove off to avoid over cooking the veggies and shrimp.
Serve with white rice. I’m cutting back on rice so I only had 1/2 cup even though I had seconds of the spicy shrimp and veggies.