Sauté de crevettes

Ingrédients

• 1/3 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons corn starch
• 1 tablespoon fresh grated ginger ((or 1/4 teaspoon ground ginger))
• 1 clove garlic ((or 1/4 teaspoon garlic powder))
• 1/4 cup water (( or chicken broth))
• 1 teaspoon Sriracha sauce ((optional))
• 2 tablespoons olive oil
• 1 head broccoli (cut into small florets)
• 1 cup carrots (sliced)
• 1 red bell pepper (cut into 1 inch pieces)
• 1 zucchini (sliced)
• 1/2 sweet onion (cut into 1 inch pieces)
• 1 pound raw shrimp (peeled and deveined)
• 2 green onions (sliced)

Préparation

1. 1

   Place all sauce ingredients in a jar and shake until combined. Set aside.

2. 2

   Heat 1 tablespoon oil over medium-high heat in a large skillet or wok.

3. 3

   Cook the onions and carrots for 2 minutes. Add in the broccoli, cooking another minute and then add in the bell pepper and zucchini and cook another 2-3 minutes until vegetables are crisp tender. Remove from pan onto a plate.

4. 4

   Heat remaining oil in the pan and add the shrimp. Cook on each side for 1-2 minutes until cooked through and pink. Add the vegetables and the sauce to the pan and stir until sauce is thick and everything is coated.

5. 5

   Serve with jasmine rice and garnish with green onions.