Ingredients
- 2 tbsp avocado oil
- 1 red bell pepper, sliced
- 3 cups broccoli, chopped small
- 1 small bag snap peas
- 1 lb raw shrimp, peeled and deveined
Sauce:
- 1/3 cup low sodium soy sauce
- 2 tsp sesame oil
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp fresh grated ginger or 1 tsp ground ginger
- 1 tbsp arrowroot powder (or cornstarch)
Instructions
- In a large skillet, heat oil over medium high heat.
- Add chopped veggies and cook 6-8 minutes or until softened.
- Meanwhile, make sauce by whisking together all sauce ingredients.
- Add in shrimp to skillet and reduce heat to medium. Cook for 2 minutes or until shrimp have just turned pink.
- Pour sauce into shrimp and veggies and cook for 4 more minutes or until sauce has thickened and coated everything.
- Serve with rice.
Category: dinner, lunch, meal-prep, pescetarianMethod: stovetopCuisine: Asian