By Nathan Haskins
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the minced garlic and freshly minced ginger to the oil and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer. Sprinkle with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the pan and set aside.
In the same skillet, add the mixed stir-fry vegetables. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the shrimp to the skillet, add the cooked brown rice and soy sauce or tamari. Stir everything together to coat the ingredients in the sauce and heat through, about 2 minutes.
Serve the stir-fry hot. Garnish with additional soy sauce or tamari if desired.
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This Main Course Stir-Fry Seafood recipe is ready in 20 minutes and features Shrimp, peeled and deveined, Mixed stir-fry vegetables (broccoli, bell pepper, snap peas), Cooked brown rice and other delicious ingredients. Contains 350 calories total.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the minced garlic and freshly minced ginger to the oil and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer. Sprinkle with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the pan and set aside.
In the same skillet, add the mixed stir-fry vegetables. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the shrimp to the skillet, add the cooked brown rice and soy sauce or tamari. Stir everything together to coat the ingredients in the sauce and heat through, about 2 minutes.
Serve the stir-fry hot. Garnish with additional soy sauce or tamari if desired.
Calories per Serving: 350
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