Description
A delightful shrimp stir fry packed with vibrant vegetables and a savory-sweet sauce, perfect for quick weeknight meals.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, etc.)
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers.
- Add aromatics: Introduce the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Cook the shrimp: Toss in the shrimp and sizzle for 3-4 minutes until pink and opaque.
- Add vegetables: Stir in the mixed vegetables and sauté for another 3-5 minutes until tender-crisp.
- Combine the sauce: Whisk together soy sauce, sesame oil, and honey in a small bowl and pour over the shrimp and vegetables.
- Serve over rice: Spoon the stir fry over warm rice and finish with salt and pepper to enhance flavors.
Notes
Make-ahead options available; can substitute shrimp with tofu or chicken. Adjust amount of vegetables based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg