Teriyaki Shrimp Stir Fry

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Teriyaki Shrimp Stir Fry

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 282 kcal
Author Dinner at the Zoo

Ingredients
For the stir fry:

1 1/4 lbs large shrimp peeled and deveined
3 cups of mixed vegetables I used snow peas and sliced bell peppers
salt and pepper to taste
1 tablespoon vegetable oil
2 packages of Veetee Dine Wholegrain Brown Rice prepared according to package directions
Optional garnishes: sliced green onions and sesame seeds

For the sauce:

¼ cup soy sauce
½ cup water
3 tablespoons brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon of honey
1 teaspoon toasted sesame oil
1 tablespoon + 1 teaspoon cornstarch

Instructions
For the sauce:

Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:

Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
Serve over Veetee Dine In Wholegrain Brown Rice.
Garnish with sesame seeds and sliced green onions if desired.