This dish is my go to whenever I want a simple, but flavorful dish with lots of veggies. i used a medley of fresh peppers, carrots, onions and broccoli, but you can use any fresh vegetables of your choice.
(About 1 1/2 cups per serving)
1 cup of reduced sodium chicken broth
1 tablespoon of reduced sodium soy sauce
1 tablespoon of coconut sugar or dark brown sugar
1 tablespoon of black vinegar, or apple cider vinegar
1/2 teaspoon of fish sauce (optional)
1 teaspoon of siracha
1 tablespoon of cornstarch
2 tablespoons of avocado oil (divided)
2 tablespoons of freshly grated ginger
3 cloves of garlic, minced
1 pound of large, wild caught shrimp, peeled and deveined,, tails intact
3 cups of broccoli
1 carrot, sliced thinly
1 red onion, roughly chopped
1 large red bell pepper, sliced
Place all of the sauce ingredients into a small bowl and whisk to combine. Set aside.
Place a wok or large skillet over medium high heat. Add 1 tablespoon of the avocado oil and swirl to coat the pan.
Add the ginger and garlic until fragrant for 30 seconds or so.
Add in the shrimp and cook for a couple of minutes until almost cooked. (It will continue to cook as you prepare the rest of this recipe and will be added at the end.) Place onto a plate and set aside.
Add the remaining 1 tablespoon of avocado oil to the pan and add the broccoli and carrot. Saute for a minute or so. Add a couple of tablespoons of water if needed to soften the broccoli and carrots.
Add it the red onion and red bell peppers and cook for another minute or so.
Add the sauce to the pan and add the shrimp back into the pan.
Continue to cook for another minute or so until the sauce thickens with the shrimp and vegetables. Serve with grain of your choice.
Copyright © 2020 by Vanessa LaBranche. All Rights Reserved.