20-Minute Shrimp Stir Fry with Veggies

Ingredients

• 1/2 cup low sodium soy sauce
• 1/2 cup vegetable stock (or water)
• 1 teaspoon sesame oil
• 1/2 tablespoon rice vinegar
• 2 cloves garlic (minced)
• 1-2 teaspoons ginger (grated or minced)
• 1 tablespoon brown/granulated sugar, or honey (more for a sweeter sauce)
• 1 tablespoon cornstarch
• Pinch red pepper flakes (optional)
• 1 pound medium or large shrimp (peeled and deveined, thawed if frozen)
• 1 Tablespoon neutral oil
• 3 cups broccoli florets
• 1 bell pepper (diced or thinly sliced)
• 1 cup shredded carrots
• 2 cloves garlic (thinly sliced)
• 1 teaspoon ginger (finely chopped or minced)
• 1 batch stir fry sauce
• Rice (optional, for serving)

Instructions

1. 1

   The Sauce: whisk together the stir fry sauce ingredients and set aside.

2. 2

   Pat shrimp dry. Sprinkle with salt and pepper, if desired. Keep in mind the sauce is salty from the soy, so you don't need a lot, but some salt on the shrimp will help flavor them.

3. 3

   In a wok or large saute pan, heat oil over high heat. Add shrimp and cook on one side, until cooked only halfway through, approximately 1-2 minutes. Remove from pan and set aside.

4. 4

   Add broccoli to the hot wok and cook for 3-5 minutes, depending on their size. You don't want them cooked all the way through, just enough so they have a head start. Add the bell pepper and cook for an additional minute.

5. 5

   Stir in the shredded carrots (if using sliced carrots, add them with the broccoli), garlic, and ginger. Cook for a minute, then stir in the stir fry sauce. Bring to a simmer for about 2 minutes until sauce begins to thicken. See note about sauce amount.

6. 6

   Add the shrimp back to the stir fry, cooking for an additional 2 minutes or so until they are cooked through.

7. 7

   Serve over rice if desired, and garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds.