“I usually go out for Chinese, but you can make this delicious stir fry with ingredients you probably already have in your pantry. No special sauces or oils. Use whatever veggies you like. I steamed the veggies in the microwave rather than sauté them in the pan. I think it gives a lighter feel to the dish and the veggies are not saturated in oil. You can use cooked shrimp too, instead of raw shrimp. Double the sauce if you want more than pictured. This amount is perfect for me, but I know some people like a lot of sauce. It takes just under ten minutes all together from start to finish. Enjoy!”
- 4 cups vegetables, sliced, your choice
- Salt and pepper, to taste
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 tablespoons water
- ½ teaspoon ground black pepper
- 2 ½ teaspoons cornstarch
- 2 teaspoons oil
- 2 tablespoons oil, for sautéing
- 1 tablespoon butter
- 2 cloves garlic, chopped
- 1 pound raw shrimp, peeled and deveined
- Lightly season the vegetables with salt and pepper, and steam them in the microwave until they are just barely fork tender, about 4-5 minutes. Set side.
- While vegetables are steaming, in a small bowl mix the SAUCE ingredients together: soy sauce, honey, water, black pepper, cornstarch, and the 2 teaspoons of oil. Set aside.
- Into a large skillet or Wok over medium high heat, add in the 2 tablespoons oil, butter, garlic, and shrimp. Quickly sauté the shrimp until slightly browned on each side, about 1 or 2 minutes.
- Add in the prepared sauce and steamed veggies. Stir together for a minute.