Shrimp and Veggie Stir Fry

I had some extra mushrooms and some frozen shrimp. so I decided to make a stir fry.

Ingredients:

Sauce:

• ¼ cup low sodium soy sauce
• 2 tbsp sesame oil
• 3 tbsp honey
• 1½ tsp cornstarch
• 1 to 2 teaspoons Sriracha sauce
   

Main Dish:

• 1 tbsp vegetable oil, divided
• 1 lb shrimp , peeled and deveined (path them dry with  a paper towel so they will fry better)
  
• 227 grams veggies mushrooms, sliced thinly
  
• 2 cups broccoli in small florets (I used broccoli, and thin strips of bell peppers and onions)
• 1 carrot, julienned or shredded
• 4 cloves garlic, minced 
• salt and pepper, to taste
  
  
• for topping: green onions and sesame seeds
  

 

Instructions:

1. Mix the sauce ingredients in a small bowl and set it aside.
2. In a large non-stick skillet or wok, heat up a tablespoon of oil over medium-high heat. (I used my enameled dutch oven)
   
3. Add in shrimp in a single layer to the hot pan and cook for 1 to 2 minutes on each side, or just until firm and pink. Set aside on a clean plate.
4. Add the sliced mushrooms to the pan. Saute the mushrooms for 2 to 3 minutes, until they’re softened. (You can add them to the side of the shrimp plate, or leave them in the pot)
   
5. Add the other veggies and garlic to the pan and continue to stir fry for 2 to 3 more minutes. Season with salt and pepper, to taste.
6. Add the shrimp back to the pan and the sauce.
7. Toss to combine and cook for another 2 to 3 minutes.
8. Top with green onions and sesame seeds.
   
9. Serve with rice or side of your choice (I did not have brown rice, so I used whole wheat pasta)

 

Carole's Notes:

We liked this! Doug really like the sauce, and thought it may have been the best Chinese dish I have made.

The recipe is adapted from https://carmyy.com/shrimp-and-broccoli-stir-fry/