TERIYAKI SHRIMP STIR FRY

Ingredients

For the stir fry:

  • 1 1/4 lbs huge shrimp peeled and deveined
  • 3 cups of combined greens I used snow peas and sliced bell peppers
  • salt and pepper to flavor
  • 1 tablespoon vegetable oil
  • 2 applications of Veetee Dine Wholegrain Brown Rice organized according to bundle directions
  • Optional garnishes: sliced inexperienced onions and sesame seeds

For the sauce:

  • 3 tablespoons brown sugar
  • 1 tablespoon of honey
  • ¼ cup soy sauce
  • ½ cup water
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon + 1 teaspoon cornstarch

Instructions

For the sauce:

  1. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, approximately 3 minutes. Turn up warmth to high and convey to a boil.
  2. Mix the cornstarch with 2 tablespoons of bloodless water until dissolved. Add the cornstarch combination to the sauce and boil for 1-2 minutes or till sauce has thickened. Set sauce apart.

For the stir fry:

  1. Heat 1 teaspoon vegetable oil in a huge pan over medium-excessive warmth. Add the vegetables and season with salt and pepper to flavor. Cook for 3-five minutes or till vegetables have started to brown and soften. Add 2 tablespoons of water and cook dinner, until water has evaporated. When your greens are crisp gentle take away them from the pan and set apart.
  2. Wipe out the pan. Heat the remaining 2 teaspoons of oil within the pan over excessive warmth.
  3. Place the shrimp in the pan and season generously with salt and pepper. Cook for two-three mins or till just cooked through (shrimp ought to be crimson and opaque).
  4. Add the vegetables back to the pan. Pour the sauce over the pinnacle and cook for 1-2 minutes over medium high heat until warmed thru.
  5. Serve over Veetee Dine In Wholegrain Brown Rice.
  6. Garnish with sesame seeds and sliced inexperienced onions if desired.