GERD Friendly One-Pan Shrimp Stir-Fry
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For the stir-fry
- 1 ½ lb large shrimp, peeled and deveined, tails on or off
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 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 serving
- 3 scallions, thinly sliced
Can be omittedscallions
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
- 2
Heat 1 tbsp of the vegetable oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the broccoli florets and bell pepper and cook, stirring every 30 seconds, for 3 to 4 minutes, until the broccoli is bright green and just tender at the stem with a slight bite. Add the zucchini and cook for 1 to 2 minutes more, until the edges are just softened. Transfer the vegetables to a plate.
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