Description
A vibrant and flavorful shrimp stir fry packed with fresh vegetables and a savory sauce that transports you to an Asian market.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, etc.)
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Toss in the shrimp, cooking for 3-4 minutes until they turn pink and opaque.
- Introduce your mixed vegetables to the skillet, sautéing for another 3-5 minutes until they soften but retain a crisp bite.
- Whisk together the soy sauce, sesame oil, and honey in a small bowl, then pour over your shrimp and vegetables, tossing to coat.
- Serve the stir fry over fluffy cooked rice, finishing with a sprinkle of salt and pepper to taste.
Notes
Customize with different proteins or veggies; avoid overcrowding the pan for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg