Ingredients
1¼lbslarge shrimp,peeled and deveined
3cupsmixed vegetables,used snow peas and sliced bell peppers
salt and pepper,to taste
1tbspvegetable oil
green onions,sliced, optional garnish
sesame seeds,optional garnish
¼cupsoy sauce
½cupwater
3tbspbrown sugar
2tspgarlic,minced
2tspginger,minced
1tbsphoney
1tspsesame oil,toasted
1tbspcornstarch,plus 1 tsp
Preparation
Place the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat.
Stir until the sugar is dissolved for about 3 minutes. Turn up the 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 to 2 minutes or until the sauce has thickened. Set sauce aside.
Heat 1 teaspoon of vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
Cook for 3 to 5 minutes or until the vegetables has started to brown and soften.
Add 2 tablespoons of water and cook until water has evaporated. When the vegetables are crisp-tender, remove them from the pan and set them 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 to 3 minutes or until just cooked through.
Add the vegetables back to the pan. Pour the sauce over the top and cook for 1 to 2 minutes over medium-high heat until warmed through.
Garnish with sesame seeds and sliced green onions, serve, and enjoy!
