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Shrimp and Vegetables Stir Fry
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients
- Stir fry
- 1 pound shrimp (cleaned; deveined, peeled, tail on/off)
- 2 bell pepper (I used red and orange; you can use any color you like)
- ½ cup sliced carrot
- 1.5 cups broccoli (fresh or frozen, if you’re using frozen thaw and pat dry)
- 1 cup sweet corn
- 1 onion (sliced)
- Salt and pepper
- Oil
- For sauce
- ½ cup broth
- ¼ cup low sodium sauce, honey or brown sugar (each)
- 1 tablespoon cornstarch (to make slurry plus 1 tablespoon of water and combine)
- 2 cloves garlic (minced)
- Pinch of fresh ginger (minced)
- Splash of sesame oil (optional)
- Pinch of pepper flakes (optional)
Instructions
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Combine all the sauce in a small bowl and set aside.
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Get the ingredients ready. Clean bell peppers, onion and sliced, if you’re using frozen vegetables and or shrimp, thaw and pat dry. Some of the ingredients were not captured.
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Heat 2-3 tablespoons oil in a wok/pan over medium-high heat, add onion, garlic, sprinkle a pinch of salt to draw out liquid from onion.
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Add carrot and cook for about 1 minute, add bell pepper cook for about 1 minute, add broccoli, corn and cook for additional 1 minute, you don’t want to overcook them, so it is okay if the vegetables are still a little bit crunchy. Add more oil if needed, add red pepper flakes if you’re using.
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Add sauce mixture and simmer for about 2 minutes. Use a spatula to create space in the wok/pan and add shrimp and slightly cook.
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Add slurry (cornstarch and water) and let everything heat through. You don’t want to overcook the shrimp.
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Serve with your pasta, or noodles, or rice, garnish with sesame seeds if desired. Enjoy!
