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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick and easy, using frozen pre-chopped veggies, frozen shrimp, and an easy sauce. Serve over rice or with noodles and enjoy Ingredients:
1 cup chicken stock |
1 tablespoon reduced-sodium soy sauce |
1 tablespoon cornstarch |
1 tablespoon minced garlic |
salt and ground black pepper to taste |
3 tablespoons sesame oil |
1 (16 ounce) package frozen stir-fry vegetables |
20 uncooked medium shrimp, peeled and deveined |
Directions:
1. Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
2. Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.
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