Quick stir fries are some of my favorite weeknight meals. They come together so quickly, and it's easy to add a ton of flavor to them. Plus you can use up whatever vegetables you have in the fridge! This stir fry has a great ginger bite to it and is rounded out with some fish sauce and soy sauce. I love to top it with shrimp, but it works equally well with chicken, pork, or even beef.
Shrimp is great when cooked from 122°F to 140°F (50°C to 60°C). I prefer it around 131°F (55°C) but my wife likes it at the higher 140°F (60°C). You really only need to heat the shrimp through, which usually takes 15 to 35 minutes.
I usually give the shrimp a quick sear at the end, but you can skip it for more tender shrimp.
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Preheat a water bath to 131°F (55°C).
Mix the spices together in a bowl. Sprinkle the spice mixture over the shrimp then place in a sous vide bag in a single layer then add the butter and seal. Place the bag in the water bath and cook for 15 to 35 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some oil in a pan over medium-high heat. Add the onions and cook until beginning to soften. Add the red pepper, garlic and ginger then cook until starting to soften. Add the baby bok choy, snow peas, shredded carrots, fish sauce, soy sauce and vinegar then cover and cook until tender.
Take the sous vide bag out of the water and remove the shrimp from the bag. Dry off thoroughly using paper towels or a dish cloth. Quickly sear them for 20 to 30 seconds per side, until just browned, then remove from the heat.
Spoon the vegetable stir fry onto a plate and top with the shrimp. Drizzle with some sesame oil then serve.
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