Stir Fried Veggie-Shrimp in Soy-Based Sauce (Gluten Free)
photo by Mesha T.
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
-
Stir Fry Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 500 g medium shrimp, uncooked and peeled
- 1 red bell pepper, sliced into 1 cm strips
- 2 carrots, peeled, halved and sliced into 1 cm sticks
- 1 medium onion, cut into wedges
- 300 g green beans
- 1 medium zucchini, halved and sliced into 1 cm sticks
- 1 1⁄2 cups broccoli florets
- 2 garlic cloves, peeled and cut into 3mm discs
- 1 piece fresh ginger, minced (5 cm x 5cm cube)
-
Sauce ingredients
- 3 tablespoons mirin
- 1⁄4 cup gluten-free soy sauce
- 1 teaspoon Tabasco sauce (optional)
directions
- 1. in a large wok, heat up the sesame and olive oil on medium-high heat. Be careful not to burn the oils. You can check if the oil is hot by drizzling a drop of water into the wok. If it's hot it'll sizzle.
- 2. When the oils are hot add the vegetables, garlic and ginger. Stir fry untill the vegetables are slightly tender.
- 3. When the vegetables are slightly tender, add the sauce ingredients and the shrimp to the vegetables. Continue stir frying untill the shrimp are pink and the vegetables are crisp-tender.
- 4. Serve hot and fresh from the wok. The juices from the vegetables are delicious on rice or rice noodles. Enjoy!
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