Fructose Free Classic Shrimp Stir-Fry
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 tbsp vegetable oil, divided
- 1 red bell pepper, cut into 1-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup broccoli florets, cut into bite-sized pieces
Ingredient noteA serving of up to about three-quarters of a cup of broccoli is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid broccoli, please tap it and change its rating to Red.
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, cornstarch, and red pepper flakes, if using, until the cornstarch is fully dissolved. Set aside.
- 2
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
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