Easy Shrimp Vegetable Stir Fry
Ingredients
- 2 cups instant brown rice
- 1 ¾ cups water
- 6 tablespoons soy sauce
- 6 tablespoons water
- ¼ cup honey
- 2 tablespoons cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 small white onion, chopped
- ½ teaspoon black pepper
- 1 cup sliced fresh mushrooms
- 1 ½ pounds uncooked medium shrimp, peeled and deveined
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Instructions
- Stir rice and water together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 8 minutes. Fluff with a fork; cover and set aside.
- Whisk together soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl; set sauce mixture aside.
- Heat olive oil in a nonstick skillet over medium heat. Stir in garlic and cook for 10 seconds. Add broccoli, carrots, onion, and black pepper; cook and stir until broccoli and carrots are tender, about 5 minutes. Stir in mushrooms and cook for 2 minutes. Remove vegetables from the skillet and set aside.
- Return the skillet to heat and pour in sauce mixture; cook for 1 minute. Add shrimp and stir until shrimp are bright pink on the outside, meat is no longer transparent, and sauce thickens, about 3 minutes. Stir vegetables into the pan and serve over brown rice.
Source
Original recipe: View Original