Bea's High-Heat Shrimp and Green Veggie Stir Fry
A vibrant, quick-cooking stir fry loaded with crisp vegetables, tender shrimp, and earthy mushrooms. Ginger and garlic perfume the wok as each ingredient is added in stages to maintain texture and color. Serve over rice or noodles for a weeknight dinner that tastes restaurant-quality in under 25 minutes. This version cooks shrimp and vegetables separately, ensuring the shrimp stays tender while vegetables achieve ideal crispness.
Ingredients
- 4 tablespoon vegetable oilsesame oil2 tablespoon, vegetable oil 2 tablespoontechnique
use 2 tbsp sesame oil mixed with 2 tbsp vegetable oil to prevent burning
Full guide → - 1 tablespoon ginger, minced, divided
- 4 clove garlic, minced, divided
- ½ teaspoon onion salt
- 1 pound shrimp, cooked, cleanedchicken breast1 poundproteinshellfish-free
cut into bite-sized pieces, cook 6-7 minutes until internal temp reaches 165F
Full guide → - 2 stalk celery, sliced
- 1 cup broccoli, chopped
- 12 spear asparagus, tough ends discarded
- 1 medium green bell pepper, chopped
- 2 cup mushrooms, sliced
- 4 large green onions, white and green parts separated
- 2 head baby bok choy, chopped
Instructions
- 1
Heat half the oil in a wok over high heat until shimmering.
- 2
Add half the ginger and garlic and cook until fragrant, about 30 seconds.
- 3
Add shrimp and stir-fry until heated through.
- 4
Season with a quarter teaspoon onion salt and transfer to a plate.
- 5
Wipe wok clean and add remaining oil.
- 6
Heat remaining ginger and garlic over high heat until sizzling.
- 7
Add celery, broccoli, asparagus and green pepper and stir occasionally for 5 minutes.
- 8
Toss in mushrooms and white parts of green onions and cook for 3 minutes.
- 9
Add green parts of green onions and bok choy with remaining onion salt and cook for 2 minutes.
- 10
Return shrimp to wok, toss gently and serve.
Tips
Cook shrimp and vegetables in two batches as directed. This two-wok method prevents steaming and keeps vegetables crisp while shrimp stays tender.
Add ingredients in order given. Sturdy vegetables (celery, broccoli) need 5 minutes; delicate ones (bok choy, green onion tops) need just 2 minutes.
Serve immediately over warm rice or noodles to prevent vegetables from overcooking from residual heat.
Good to Know
Refrigerate in airtight container up to 3 days. Shrimp becomes rubbery when reheated; eat cold or at room temperature as a grain bowl.
Prep and chop all vegetables, mince ginger and garlic, and separate green onion parts up to 8 hours ahead. Store separately in containers. Do not cook shrimp ahead.
Serve immediately in bowls over jasmine rice, brown rice, or noodles (wheat, egg, or rice). Accompany with soy sauce, sriracha, or chili oil at table.
Common Mistakes
Skip the two-batch approach to avoid mushy shrimp and steamed vegetables.
Overcrowd the wok to prevent proper heat and even cooking; work in batches if needed.
Add bok choy too early to avoid it becoming translucent and losing texture.
Substitutions
cut into bite-sized pieces, cook 6-7 minutes until internal temp reaches 165F
Full guide →pressed and cubed, heat through in first batch
Full guide →use 2 tbsp sesame oil mixed with 2 tbsp vegetable oil to prevent burning
Full guide →FAQ
Can I use raw shrimp instead of cooked?
Yes. Add raw shrimp to the wok in the first batch and cook, stirring constantly, until pink throughout and opaque, 4-5 minutes. Then season and set aside as directed.
What if I don't have a wok?
Use a large skillet or Dutch oven over medium-high heat. The cooking time may extend slightly since flat-bottomed pans distribute heat differently than woks.
Can I freeze leftover stir fry?
Freeze up to 1 month in airtight containers. Thaw in refrigerator overnight. Reheat gently in a wok or skillet over medium heat; shrimp may become slightly firm.