Shrimp and Vegetable Stir Fry
Course
Main Dish
Cuisine
Asian
,
Seafood
Servings
2
Servings
2
Ingredients
10 – 12
large shrimp
peeled and deveined
3
tbsp
olive oil
1
medium
onion
sliced
4
baby boy choy
chopped
1
stalk
celery
thinly sliced
1/4
red bell pepper
thinly sliced
1/2
cup
shredded carrots
1/2
cup
broccoli florets
4
cloves
minced garlic
2
green onions
cut in 2 inch pieces
Sauce
1/3
cup
low sodium soy sauce
1/4
cup
rice vinegar
2
cloves
minced garlic
1/2
tsp
ground ginger
1/2
tsp
chili garlic sauce
1/4
tsp
sesame oil
1
tsp
corn starch
Instructions
In a small bowl, combine soy sauce, vinegar, 2 cloves minced garlic, ginger, chili garlic sauce, sesame oil, and corn starch. Set sauce to the side.
Heat olive oil over medium heat in a large skillet.
Add onion, bok choy, celery, bell pepper, carrot, broccoli, and 4 cloves of minced garlic. Stir fry until vegetables start to soften.
Add shrimp and stir fry until just cooked through.
Whisk sauce to combine and pour over shrimp and vegetables. Add green onions, and stir to combine as the sauce lightly thickens.
Remove from heat and serve over brown rice.
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