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Shrimp Stir Fry

This master recipe works beautifully for many types of protein, including scallops, pork, chicken, and beef. Use the veggies you like and have on hand.


Sauce:

1 Tbsp sesame oil

2 Tbsp soy sauce

1-2 tsp chili paste with garlic (depending on your taste and your sauce)

2 Tbsp seasoned rice vinegar

2 Tbsp maple syrup


1 Tbsp cornstarch

2 Tbsp water


1 lb shrimp, peeled and deveined

2-3 cups broccoli flowerets

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 orange pepper, sliced

1 medium onion, sliced

2 cloves garlic, minced

1/2-inch fresh ginger, peeled and minced


toasted sesame seeds for garnish.


Whisk together the sauce ingredients in a small bowl.  Whisk together the cornstarch and water in another small bowl. Gather all your ingredients together in bowls, ready for the stir fry.  

Heat a dash of canola or other neutral oil in a wok or large skillet over high heat. Stir fry the onions, peppers and broccoli for about 3 minutes. 

Add the cabbage and continue to stir fry another 2-3 minutes.  Add the garlic and ginger and cook another minute or two.  

Tip veggies into a bowl.

Heat another small dash of canola or other neutral oil in the wok.  Add the shrimp.  Stir fry only 2-3 minutes, only until the shrimp just turn pink.  Transfer shrimp to bowl with veggies.


Now tip the sauce ingredients into the wok.  

Bring to a boil and add the whisked cornstarch-water mixture.  Stir as sauce thickens.  Return veggies and shrimp to wok and stir well to heat through. 


Tip stir fry into a serving platter and garnish with sesame seeds.  Serve with rice and lemons.

Serves 4.

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