Easy Shrimp and Vegetable Stir Fry Additions of tofu, shrimp, and lovely Chinese vegatables quickly cooked in a delicious Asian sauce makes for a fantastic dinner | Lovefoodies.com
Easy Shrimp and Vegetable Stir Fry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 - 4 Persons
  • 12 tiger prawns / Large Shrimp
  • 1 Cup Fresh Tofu cubed (optional)
  • 1 Large bag of beansprouts
  • Handful of mushrooms optional
  • 1 inch piece of ginger minced
  • 2 cloves garlic minced
  • 1/2 green chili finely chopped
  • 1/2 red chili finely chopped
  • 1 lb of Chinese Choy Sum or Bok Choy or other Chinese green vegetable
  • 1 spring onions / scallions chopped
  • handful of fresh coriander / cilantro chopped
The sauce
  • 2 teaspoons cornflour / cornstarch
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 2 teaspoons Chinese rice wine
  • 2 teaspoons sesame oil
  • 1 teaspoon chicken stock powder
  • 4 tablespoons water
  1. Wash and cut the Choy sum into 2 inch size pieces. Cube the tofu in to bite size cubes, around 1 inch squares. Quarter the mushrooms (if using).
  2. Peel, wash and de - vein the shrimp.
  3. Make the sauce. - Add all the sauce ingredients into a bowl, and stir so that the cornflour has dissolved.
  4. Heat the wok until it is smoking. Add a tablespoon of vegetable oil to the wok.
  5. As soon as the wok is hot, add the Choy sum and any other green vegetables and mushrooms, and stir until cooked. Whilst stirring, add the ginger, garlic and chili's, if using. Keep stirring the vegetables to distribute the heat. They should have a slight bite to them, and not be over cooked.
  6. Then add the shrimp and bean sprouts, again, keep stirring the ingredients in the pan, until you see the shrimp start to turn pink. Then add the sauce and stir in to the ingredients in the pan. Once you see the sauce start to bubble, very carefully add the tofu if using, and gently stir so the tofu is nicely distributed. Fresh tofu is very delicate and will break up easily, so be gentle! Once the sauce begins to bubble, it's done!
  7. Serve hot from the pan with some nice fragrant jasmine rice.