Ingredients
- 1 1/4 lbs large shrimp, peeled and deveined
- 3 cups mixed vegetables (I used snow peas and sliced bell peppers)
- salt and pepper to taste
- 2 packages veetee dine in wholegrain brown rice, prepared according to package directions. (optional garnishes : sliced green onions and sesame seeds)
- 1 tbsp vegetable oil
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tbsp brown sugar
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tbsp + 1 tsp cornstarch
Cooking Steps
- 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, about 3 minutes. Turn up heat to high and bring to a boil. (for the sauce)
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside. (for the sauce).
- For the stir fry : heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
- Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
- Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
- Serve over veetee dine in wholegrain brown rice.
- Garnish with sesame seeds and sliced green onions if desired.
