Quick and Easy 15-Minute Shrimp Stir Fry with Vegetables
Servings: 4

Stir Fry Sauce:
¼ cup water
¼ cup low-sodium soy sauce
2 tablespoons Shaoxing wine, or dry sherry
2 tablespoon honey, or brown sugar
1 tablespoon rice wine vinegar
1 teaspoon hot sauce
2 teaspoons cornstarch

Stir Fry:
1 tablespoon canola oil, *used in 2 steps
1 pound defrosted large shrimp, peeled and deveined
1 tablespoon canola oil, *used in 2 steps
2-3 cups fresh broccoli florets, cut into bite-sized pieces
2 large red or yellow bell peppers, thinly sliced
6 green onions, chopped
2 cloves minced garlic
1 teaspoon freshly grated ginger root

In a medium mixing bowl whisk together ¼ cup water, ¼ cup low-sodium soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoon honey, 1 tablespoon rice wine vinegar, 1 teaspoon hot sauce, and 2 teaspoons cornstarch until well combined and the cornstarch has dissolved. Set aside.

Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat until shimmering.

Pat 1 pound defrosted large shrimp dry with a paper towel and add the skillet in a single layer. Cook the shrimp for 1 minute, flip, and cook for an additional 1-2 minutes or until the shrimp is opaque throughout. Once cooked, remove the shrimp to a clean plate and set aside.

Heat the remaining 1 tablespoon canola oil in the same skillet over medium-high heat. Once heated, add in the 2-3 cups fresh broccoli florets and saute for 1 minute. After one minute, add the 2 large red or yellow bell peppers (sliced) and 6 green onions (sliced) and saute for 2-3 minutes, stirring often until the vegetable are crisp-tender.

Add 2 cloves minced garlic and 1 teaspoon freshly grated ginger root and saute 30 seconds longer.

Quickly whisk sauce again to fully incorporate and then pour it into the skillet with the vegetables. Let the sauce cook for about 1 minute or until thickened, stirring constantly.

Return the cooked shrimp to the skillet and toss to coat with sauce. Turn off the heat.

Serve with rice and sesame seeds and additional green onions if desired.


Notes
Storage: Shrimp is always best served immediately after preparation. However, leftover shrimp can be stored in the refrigerator for up to 3 days in an airtight container. Reheat in a dry skillet over low heat or in the microwave on 50% power.

Shrimp: Use shrimp that is fresh or fully defrosted, peeled, and deveined. This recipe calls for large shrimp, but if you have smaller shrimp on hand, simply cook for less time.

Defrosting Shrimp: To defrost frozen shrimp quickly, remove the shrimp from their packaging and place them directly into a large bowl of cold water. Let them sit in the water for 10-15 minutes, stirring every few minutes, until fully defrosted. Drain and pat dry and proceed with the recipe.

Hot Sauce: Use a hot sauce like Sriracha or cayenne pepper sauce, and adjust the amount according to your desired heat level.