This is a very forgiving recipe. Use any variety of vegetables - or meats - to whip up this tasty dinner. Serve over Rice or Noodles.
We like our stir frys very saucy - to coat and cover the Rice or Noodles - but if you do not, you can cut the Sauce ingredients in half.
Large Frozen Shrimp (or Crab)
Vegetables for Stir Frying - Broccoli, Bok Choy, Carrots, Mushrooms, Onions, Celery, etc
Oil for sauteing - I like a drizzle of canola and sesame
1/2 cup Soy Sauce
1 cup water
1/3 cup Brown Sugar
4 tsp Garlic, Minced
4 tsp Ginger
2 Tbsp Honey
2 tsp Toasted Sesame Oil
2 Tbsp Cornstarch
1. Add Oil to a large skillet or wok and begin sauteing your chopped vegetables - starting with the longest to cook - Broccoli, Carrots, Onions and Mushrooms usually.
2. Combine all the sauce ingredients in a bowl, whisking until all combined.
2. When the vegetables are a few minutes from being done, add the shrimp, and continue to cook until Shrimp is cooked through and vegetables are done. Add the sauce, and stir to evenly coat. As the sauce heats up it will thicken. Remove from heat when its at your desired thickness.
Serve hot over cooked Rice or Noodles