Yield: 4 Servings

Adapted from Delish

“If no one would judge us we would eat this stir fry every single night.”
I don’t think so. The sauce was not good. Too much soy, i.e., salty. Lime didn’t help and it was very thick. I’ve made changes below.

Shrimp:

• 4TBS vegetable oil, divided
• 1lb shrimp, peeled and deveined
• salt & freshly ground black pepper

Vegetables:

• 1small head broccoli, cut into small florets
• 8oz sugar snap peas
• 1red bell pepper, sliced
• 4oz mushrooms, sliced (Optional)
• 3cloves garlic, minced
• 1TBS minced ginger

Sauce:

• ¼cup soy sauce
• ½cup shrimp or chicken stock
• 1tsp sesame oil
• 1TBS lime juice
• 2TBS brown sugar
• pinch red pepper flakes
• 1TBS cornstarch

Steam broccoli: Bring about 4 cups of water to a boil and blanch broccoli for 2 minutes. Drain and shock in cold water until cool. Drain.

Cook shrimp: in a large skillet over medium heat, heat 2 TBS vegetable oil. Add shrimp and season with salt and pepper. Cook until pink, 3 to 5 minutes, then remove from skillet.

Cook vegetables: Return skillet to heat and add 2 TBS vegetable oil. Add broccoli, peas, and bell pepper and cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more.

Finish: In a small bowl, whisk together soy sauce, lime juice, sesame oil, brown sugar, a pinch of red pepper flakes and cornstarch. Add to skillet and toss to coat. Add shrimp and cook until heated through, 2 minutes. If sauce is too thick add more stock.

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