GERD Friendly Quick 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
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 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, minced
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup snap peas, trimmed
- 2 tbsp water
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season with salt and pepper. Set aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and sugar until the cornstarch is fully dissolved. Set the sauce aside.
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