- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- soy sauce
- 30 mL
- 1 tbsp
- rice vinegar
- 15 mL
- 2 tsp
- peeled and grated fresh ginger
- 10 mL
- 1 tsp
- honey
- 5 mL
- 1 tsp
- cornstarch
- 5 mL
- ¼ tsp
- hot pepper flakes
- 1 mL
- 2 tsp
- sesame oil
- 10 mL
- 2
- garlic cloves, minced
- 4 cups
- large, peeled black tiger shrimp, thawed
- 1 L or 16 oz
- 12 oz
- store-prepared vegetable stir-fry mix
- 375 g
- 2
- green onions, finely sliced
Directions
Step 1
In small bowl, whisk together soy sauce, vinegar, ginger, honey, cornstarch and hot pepper flakes, until cornstarch is dissolved. Set aside.
Step 2
In large wok or saucepan, heat sesame oil over medium-high heat. Stir in garlic and shrimp. Cook, stirring often, 2 to 3 min., or until garlic is golden and shrimp is opaque.
Step 3
Stir in vegetable mix. Cook, 3 to 4 min., until vegetables are tender-crisp. Pour in reserved soy sauce mixture, tossing to coat all ingredients. Cook until sauce is heated through and thickened, about 1 min. Top with green onions. Serve with rice.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (¼ recipes):
- Calories:
- 190
- Fat:
- 4 g
- Carbs:
- 10 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 200 mg
- Protein:
- 28 g
- Sodium:
- 760 mg
