Weekday Shrimp Stir-Fry

We had a bunch of vegetables readily available in the fridge and a bag of frozen peeled and de-veined shrimp one evening, and wanted something quick and easy for dinner. I concocted this on the spot using ingredients I had on hand, including Oyster Sauce. This is a great product to have around the refrigerator, and like soy sauce, it will keep virtually forever refrigerated. Lee Kum Kee is a popular exported of Asian foods to the US.

Ingredients

1.5 lbs jumbo shrimp (sometimes called U-15), peeled, de-veined and tails removed
1 yellow onion, sliced into 1x1 inch pieces
1 green bell pepper, sliced into 1x1 inch pieces
1 red bell pepper, sliced into 1x1 inch pieces
1 cup fresh broccoli florets
2 medium zucchini, peeled
1 tsp garlic, minced
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp dry sherry
1 tbsp sesame oil
2 tbsp rice vinegar
1 cup chicken stock (like, Kitchen Basics)
3 tbsp peanut oil

The Recipe
Cut the zucchini lengthwise in half, and then cut those lengthwise in half.  Cut the zucchini sticks into 2-inch long pieces.  Have all ingredients ready to go  before you start cooking, because this dish will cook fast.

Heat up a wok until smoking, and then add the oil.  Add the onions and peppers and chow for about five minutes until they begin to brown and caramelize in spots and the onions are translucent. Remove from the wok.

Add a bit more oil if needed and toss in the garlic and the shrimp.  Chow until the shrimp turns pink.  Remove from the wok.

Add the chicken stock, and the soy sauce, oyster sauce and sherry and bring to a boil.  Allow the sauce to reduce by half, about five minutes.  Stir continuously while the sauce is reducing.

Toss the broccoli and zucchini into the sauce and chow for about a minute.  Return the shrimp, onions and peppers to the wok and chow for another minute.

Sprinkle on the sesame oil and rice vinegar just before removing everything from the wok to a serving dish.  Serve with additional rice vinegar on the side if desired.