Quick Shrimp & Veggie Stir-Fry
Prep Time
Cooking Mode
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp peeled and grated fresh ginger
1 tsp honey
1 tsp cornstarch
¼ tsp hot pepper flakes
2 tsp sesame oil
2 garlic cloves, minced
4 cups large, peeled black tiger shrimp, thawed
12 oz store-prepared vegetable stir-fry mix
2 green onions, finely sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp peeled and grated fresh ginger
1 tsp honey
1 tsp cornstarch
¼ tsp hot pepper flakes
2 tsp sesame oil
2 garlic cloves, minced
4 cups large, peeled black tiger shrimp, thawed
12 oz store-prepared vegetable stir-fry mix
2 green onions, finely sliced
Directions
1In small bowl, whisk together soy sauce, vinegar, ginger, honey, cornstarch and hot pepper flakes, until cornstarch is dissolved. Set aside.
2In large wok or saucepan, heat sesame oil over medium-high heat. Stir in garlic and shrimp. Cook, stirring often, 2 to 3 min., or until garlic is golden and shrimp is opaque.
3Stir in vegetable mix. Cook, 3 to 4 min., until vegetables are tender-crisp. Pour in reserved soy sauce mixture, tossing to coat all ingredients. Cook until sauce is heated through and thickened, about 1 min. Top with green onions. Serve with rice.
Tips
1
Make the dish meat-free by substituting cubed tofu in place of the shrimp.
Disclaimer
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Personal Note
Personal Note
