Succulent shrimp tossed with colorful stir-fry vegetables in a savory garlic-ginger sauce, served over fluffy rice.
1 lb Bowl & Basket Raw Shrimp (from 2 lb bag) (On Sale: $15.99)
1 bag Birds Eye Stir Fry Vegetables (On Sale: 2/$7)
2 pouches Ben's Ready Rice (On Sale: 2/$6)
3 tbsp soy sauce
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp rice vinegar
Pinch of red pepper flakes
Step 1: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, cornstarch, and 2 tbsp water. Set sauce aside.
Step 2: Heat Ben's Ready Rice according to package directions. Keep warm.
Step 3: Heat vegetable oil in a large skillet or wok over high heat until shimmering.
Step 4: Add shrimp in a single layer. Cook 1-2 minutes per side until pink. Remove and set aside.
Step 5: Add stir-fry vegetables to the same pan. Cook 3-4 minutes until heated through and crisp-tender.
Step 6: Add garlic, ginger, and red pepper flakes. Stir 30 seconds until fragrant.
Step 7: Return shrimp to the pan. Pour sauce over everything and toss to coat. Cook 1-2 minutes until sauce thickens.
Step 8: Serve stir-fry over rice.
Chef's Tip: Have all ingredients prepped and ready to go before you start cooking — stir-frying moves fast! Don't overcrowd the pan or the shrimp will steam instead of sear.
Serve with Egg drop soup or wonton soup.
Sale Prices Valid March 8, 2026 to March 14, 2026
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