Shrimp Stir Fry
- 1 lb shrimp
- 1/4 red pepper julienned
- 1/4 green pepper julienned
- 1/4 yellow pepper julienned
- 1/4 orange pepper julienned
- 1/2 small onion julienned
- 1/2 large carrot julienned
- 2 cups snow peas
- 2 cups broccoli florets
- 5 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tsp pink himalayan sea salt
- 1 tsp crushed black pepper
STIR FRY SAUCE
- 6 tbsp low sodium soy sauce
- 4 tbsp Hoisin or Oyster sauce
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp brown sugar
- 2 tbsp rice wine
- 1 to 2 tbsp sriracha sauce
In a bowl, whisk together sauce ingredients. Set aside.
In a large wok, add oil and vegetables. Toss for 7 minutes until slightly cooked. Add garlic, salt and pepper. Set vegetables aside in large bowl. In the same wok, add a little oil and cook shrimp until done. Add vegetables back to wok and toss. Whisk in stirfry sauce and cook for an additional 4 minutes while tossing, or until sauce has thickened. Serve over rice.
Written by Derak Green
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