Chef Roy Harland of Bentley’s Gourmet Market and Bistro shows us how to prepare shrimp and vegetable stir fry .

Shrimp and Vegetable Stir-Fry

A fast, healthy meal with authentic flavor. Use any size shrimp or prawns, just be sure you don’t overcook them. This dish is great by itself or with steamed rice or noodles.

1/3 cup water
2 Tbsp soy sauce
2 Tbsp cornstarch
1 tsp granulated sugar
2 Tbsp
2 cups shredded green cabbage
1 red bell pepper, cut into 2-inch pieces
1 cup sliced fresh mushrooms
4 green onions, cut into one-inch pieces
2 large garlic cloves, minced
1 lb. shrimp, peeled and deveined
2 Tbsp minced fresh ginger
1 serrano chili pepper, very thinly sliced (optional)

In a small bowl, combine the water, soy sauce, corn starch and sugar.
Warm 1 Tbsp oil in a large non-stick skillet or wok over medium heat. Add cabbage, bell pepper, onions, asparagus and garlic. Cook, stirring frequently, for 3 minutes, or until vegetables are crisp-tender.

Stir in 1 Tbsp. soy sauce mixture. Cook until mixture is thickened and coats the vegetables. Spoon onto plate and keep warm.

Warm remaining Tbsp. oil in same pan. Add shrimp, ginger and chile pepper, if using. Cook, stirring until shrimp are just opaque, 3 to 5 minutes, depending on size of shrimp.

Add the remaining soy sauce mixture. It should thicken in a few seconds. Remove from heat and serve over the vegetables.