Description

When your fridge is full of veggies and your heart craves something warm, bright, and satisfying, this stir-fry delivers. Plump shrimp, crisp-tender cabbage, carrots, broccoli, and snow peas get tossed in a light, velvety white sauce with garlic and ginger singing backup. It’s weeknight comfort with wok-kissed flair—and it’s about to become your go-to.

Ingredients

Scale

1 lb shrimp, peeled & deveined
1 tsp cornstarch
½ tsp kosher salt + ⅛ tsp white/black pepper
1 tbsp + ½ tbsp neutral oil (e.g., peanut or avocado)
3 cups cabbage (any variety), shredded
1 cup snow peas
1 head broccoli, florets cut small
2 carrots, thinly sliced
1 red bell pepper, sliced
5 garlic cloves, minced
½ tsp grated fresh ginger

For the White Sauce:

1½ cups chicken or veggie broth
2 tbsp Shaoxing wine or mirin
1 tsp sugar
1 tsp chicken or veggie bouillon
Optional: 1 tsp cornstarch + 1 tbsp water (for thickening)

Instructions

Marinate Shrimp: Toss shrimp with cornstarch, salt, and pepper. Set aside.
Cook Veggies: Heat 1 tbsp oil in a wok over medium-high. Add broccoli and carrots; stir-fry 3 mins. Add cabbage, snow peas, and bell pepper; stir-fry 2–3 mins more. Transfer to a plate.
Sear Shrimp: Add ½ tbsp oil. Cook shrimp 1 min per side until just pink. Add garlic and ginger; stir 30 secs until fragrant.
Make Sauce: Pour in broth, wine, sugar, and bouillon. Simmer and scrape pan. Adjust salt/sweetness if needed.
Finish: Return veggies. Toss all together 2–3 mins. If needed, thicken with cornstarch slurry.

Notes

Serve over jasmine rice or noodles. Garnish with sesame seeds, green onions, or lime wedges.

Prep Time: 15 mins
Cook Time: 15 mins

Nutrition

Calories: 420 cal Per Serving
Fat: 12g
Carbohydrates: 12g
Protein: 26g