Ingredients

    • 1 cup long-grain white rice (you can use minute-rice)
    • 1 bag (16-ounces) medium shrimp, peeled and deveined
    • 1 tablespoon cornstarch
    • salt and fresh ground pepper, to taste (easy on the salt)
    • 3 tablespoons vegetable oil, divided
    • 2 to 3 garlic cloves, minced
    • 2 cups broccoli florets
    • 1/4 cup low sodium soy sauce OR Bragg’s Liquid Aminos – has less sodium
    • 2 tablespoons rice vinegar
    • 1 teaspoon honey
    • crushed red pepper, optional

Instructions

  1. Cook the rice according to the package directions.
  2. In the meantime, combine shrimp and cornstarch in a bowl; mix to combine and let stand 5 minutes.
  3. Heat a wok or a skillet over high heat.
  4. Add 1 tablespoon oil and add shrimp; season with salt and pepper and cook for 4 minutes.
  5. Transfer shrimp to a bowl.
  6. Add 2 tablespoons oil to pan and stir in garlic; cook for about 30 seconds, or until fragrant.
  7. Add broccoli and continue to cook for about a minute.
  8. Stir in shrimp, soy sauce, rice vinegar and honey; bring to a boil.
  9. Continue to cook for 1 minute or until shrimp are opaque and broccoli is tender.
  10. Remove from heat, stir in crushed red pepper, if using, and serve over rice.

source allrecipes 

Print Friendly
(Visited 581 times, 1 visits today)