- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- soy sauce
- 30 mL
- 1 tbsp
- rice vinegar
- 15 mL
- 2 tsp
- peeled and grated fresh ginger
- 10 mL
- 1 tsp
- honey
- 5 mL
- 1 tsp
- cornstarch
- 5 mL
- ¼ tsp
- hot pepper flakes
- 1 mL
- 2 tsp
- sesame oil
- 10 mL
- 2
- garlic cloves, minced
- 4 cups
- large, peeled black tiger shrimp, thawed
- 1 L or 16 oz
- 12 oz
- store-prepared vegetable stir-fry mix
- 375 g
- 2
- green onions, finely sliced
Method
- Step 1
- In small bowl, whisk together soy sauce, vinegar, ginger, honey, cornstarch and hot pepper flakes, until cornstarch is dissolved. Set aside.
- Step 2
- In large wok or saucepan, heat sesame oil over medium-high heat. Stir in garlic and shrimp. Cook, stirring often, 2 to 3 min., or until garlic is golden and shrimp is opaque.
- Step 3
- Stir in vegetable mix. Cook, 3 to 4 min., until vegetables are tender-crisp. Pour in reserved soy sauce mixture, tossing to coat all ingredients. Cook until sauce is heated through and thickened, about 1 min. Top with green onions. Serve with rice.
Tips
Make the dish meat-free by substituting cubed tofu in place of the shrimp.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ recipes):
- Calories:
- 190
- Fat:
- 4 g
- Carbs:
- 10 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 200 mg
- Protein:
- 28 g
- Sodium:
- 760 mg
