GERD Friendly Classic Shrimp Stir-Fry
Total time27 min
Prep time15 min
Cook time12 min
4.6(20)
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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
- 1 cup broccoli florets, cut into bite-sized pieces
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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)
Can be omittedred pepper flakes
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 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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