Japanese Style Shrimp with Vegetables

May 8, 2015

Author: KatieChin

Print this recipe

I taught a class in Little Tokyo last night and it made me think of this easy and delicious recipe for Japanese Style Shrimp with Vegetables.  I just love the combination of soy sauce, rice vinegar, mirin and sesame oil which come together as a light glaze for this healthy and flavorful dish.   I used bell peppers and bok choy in this dish but feel free to experiment with whatever veggies you may have on hand.  My kids love it when I pair this with some miso soup (super easy to make with Miso & Easy broth concentrate which I get at the gourmet section of World Market) and some store-bought mochi.  They feel like we’re eating out at restaurant but at a fraction of the cost (and that’s including a cup of sake for me!)

Ingredients

1/3 cup lite soy sauce

2 tablespoons rice vinegar

3 tablespoons mirin

1 tablespoon sugar

1 teaspoon sesame oil

3 tablespoons canola oil, divided

1 small white onion, diced

2 teaspoons fresh minced ginger

2 garlic cloves, minced

12 ounces large shrimp, peeled and deveined

1 small red bell pepper, diced

1 small green bell pepper, diced

4 baby bok choy, chopped

toasted sesame seeds for garnish

Instructions

  • Make the stir-fry sauce: In a small bowl, combine the soy sauce, rice vinegar, mirin, sugar and sesame oil until blended and sugar is dissolved. Set aside.
  • Heat a wok or large frying pan over medium-high heat until hot. Add the 2 tablespoons of oil and swirl to coat. Add the onion, garlic and ginger and stir-fry until fragrant, about 1 minute.
  • Add the remaining 1 tablespoon of oil and add the shrimp and saute for 2 minutes. Add the bok choy and stir-fry for 2 more minutes. Add the bell peppers and stir-fry for 1 minute. Add the sauce mixture and toss to coat for 1 minute. Garnish with sesame seeds and serve immediately with hot jasmine rice or brown rice.