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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking! Ingredients:
1/2 cup water |
2 tablespoons ketchup |
2 tablespoons soy sauce |
2 1/2 teaspoons cornstarch |
1 teaspoon honey |
1 teaspoon asian (toasted) sesame oil |
1/4 teaspoon red pepper flakes |
3/4 pound cooked shrimp |
2 tablespoons vegetable oil |
2 cloves garlic, crushed |
1 thin slice fresh ginger root |
1 small head broccoli, broken into florets |
1 red bell pepper, sliced |
1 small onion, halved and sliced |
1 small yellow squash, sliced |
1 small zucchini, sliced |
4 mushrooms, quartered |
2 cups hot cooked rice |
Directions:
1. Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.
2. Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.
3. Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.
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