INGREDIENTS:
- 1 cup broccoli florets
- 3 small carrots, sliced
- 2 cups green beans, cut into bite size pieces
- 8 oz package baby portabello mushrooms, cleaned and quartered
- 1 small yellow summer squash, sliced (I would say it amounted to about 1-1/2 cups)
- 1 small red pepper, sliced
The Sauce:
- 1 cup vegetable broth
- 1 tablespoon tamari
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons splenda
- 1 tablespoon olive oil
- 1/2 Vidalia Onion, sliced
- 1 tablespoon minced fresh ginger
- 1 lb large raw shrimp, peeled, deveined with shells and tails removed
- 1 tablespoon tamari sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust this to your own heat tolerance)
- Mix all the ingredients for the shrimp together and marinate the shrimp while you chop/cut your veggies.
- Once all veggies are chopped and set aside, cook the shrimp on medium high head in a non stick pan until no longer pink, 3-4 minutes. Remove shrimp from pan and keep warm.
- Place olive oil in pan and cook the aromatics about 2 minutes. Add the mushrooms and cook 3-4 minutes more until mushrooms start to sweat. Remove from pan and keep warm.
- Next you will cook the remainder of the veggies – starting with the carrots and adding more oil if needed. Stir fry the carrots 2-3 minutes, then add the green beans. Stir fry a few more minutes, place the mushroom mixture back in the skillet with the carrots and beans. Stir fry a few seconds and then add the remaining vegetables (squash, peppers, broccoli). Stir fry a few minutes until the vegetables start to look vibrant in color. Add the broth and shrimp and cook for 1-2 minutes. Serves 4 people – serve over rice or noodles.
Source: Grumpy's Honey Bunch
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