Sweet and Sour Stir-Fry Shrimp With Broccoli and Red Bell Pepper |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice. Ingredients:
3 tablespoons vegetable oil |
2 medium carrots, peeled and thinly sliced |
1 medium onion, sliced |
1 red bell pepper, seeded and thinly sliced |
3 tablespoons chopped fresh garlic (or to taste) |
2 teaspoons dried chili pepper flakes, to taste (optional) |
1/4 cup water |
1/4 cup low sodium soy sauce |
1/4 cup low sodium chicken broth |
3 tablespoons brown sugar |
2 tablespoons cider vinegar |
1 1/2 lbs large raw shrimp, peeled and deveined |
2 cups broccoli florets |
1 1/2 tablespoons cornstarch |
1 tablespoon cold water |
sesame seeds |
3 green onions, chopped |
Directions:
1. In a large wok heat oil over medium-high heat.
2. Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
3. In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
4. Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
5. In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute).
6. Serve topped sesame seeds then topped chopped green onions.
|
|