(Inspired by Damn Delicious)
•1 tablespoon olive oil
•1 pound medium shrimp, peeled and deveined (wild)
•4 cups broccoli florets
•Large handful of shredded carrots
•1 red bell pepper, cut julienne style
•1 Tbsp sesame seeds
•2 green onions, thinly sliced
•1 cup brown rice (uncooked)
FOR THE SAUCE:
•3 tablespoons reduced sodium Tamari or soy sauce
•2 tablespoons oyster sauce
•1 tablespoon rice wine vinegar
•1 tablespoon honey
•1 tablespoon freshly grated ginger
•2-3 cloves garlic, minced
•1 teaspoon sesame oil
•1 teaspoon Arrowroot
•1 teaspoon Sriracha, optional
•Cook brown rice according to package instructions.
•In a small bowl, whisk together Tamari/soy sauce, oyster sauce, rice wine vinegar, honey, ginger, garlic, sesame oil, Arrowroot and Sriracha, if using; set aside.
•Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Remove shrimp from pan and set aside.
•Add broccoli, pepper and carrots to pan and cook, stirring frequently, until tender, about 2-3minutes.
•Add back shrimp and stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
•Serve immediately, garnished with sesame seeds and green onion.
To reduce cook time on a busy weeknight I buy pre-shredded carrots, chop veggies in advance and cook rice the day before and re-heat prior to serving.