Easy Shrimp Vegetable Stir Fry
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Water6 tbsps
Soy Sauce1 cup
Honey2 tbsps
Cider Vinegar2 tbsps
Cornstarch2 tbsps
Olive Oil2 cloves
Garlic (chopped)2 cups
Broccoli Floret1 cup
Baby Carrots1 small
White Onion (chopped)1 tsp
Black Pepper1 cup
Mushroom (sliced fresh)Directions:
1
Stir the rice and 1 3/4 cup water together in a microwave-safe bowl
2
Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed
3
Fluff with a fork
4
Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl
5
Set the sauce aside
6
Heat the olive oil in a non-stick skillet over medium heat
7
Stir in the garlic and cook for 10 seconds
8
Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes
9
Stir in the mushrooms and cook for 2 minutes
10
Remove the vegetables from the skillet and set aside
11
Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute
12
Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes
13
Stir the vegetables back into the pan and serve over the brown rice