SHRIMP STIR-FRY WITH VEGETABLES

This recipe is healthy and very quick to make on a weeknight.  I recommend using a wok because it cooks faster and more evenly.

Sauce

½ cup chicken broth

2 T low sodium soy sauce

1 T fresh lime juice

1 T cornstarch

2 t honey

1 t toasted sesame oil

1 t chili garlic sauce

Mix all of the above ingredients in a 2-cup pitcher or bowl and set aside.

Shrimp Stir-Fry

2 T peanut or avocado oil

1 carrot, scrubbed and thinly sliced

1 small bunch broccoli, trimmed 

½ bell pepper, any color

¼ yellow onion, chopped

2 green onions, thinly sliced

1 clove garlic, minced

½ cup shelled edamame 

1 T grated fresh ginger

1 lb large shrimp, peeled and deveined

½ t sea salt

½ t freshly grated black pepper

Cooked rice noodles or white rice

Sesame seeds, for garnish

Chopped cilantro, for garnish

Heat oil over medium heat, in a wok or large skillet.  

Add the carrot and cook 3 minutes.

Add the broccoli, bell pepper, and yellow onion and cook another 3 minutes.

Add the green onions, garlic, edamame, and ginger and cook another 3 minutes.

Add the shrimp, season with salt and pepper and cook another couple of minutes.

Add the sauce and simmer 1 to 2 minutes.

Serve over rice noodles or rice and sprinkle with sesame seeds and cilantro.

Serves 2 to 3