Vegetable trays always seem like a good idea when hosting a party. However, when sat next to something with cheese or chocolate and infinitely less healthy – they usually are left untouched. Which leaves you with the ingredients for a great stir fry. The recipe below calls for carrots, broccoli, cauliflower, onion and celery but you can use whatever vegetables you prefer.
6 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 teaspoon cornstarch
2 teaspoon sesame oil
1 tablespoon minced ginger
2 clove minced garlic
2 cups cooked rice
2 cups broccoli florets
1 cup carrots, sliced
2 cups cauliflower florets
1/2 cup diced onion
1/2 cup diced celery
1/2 pound shrimp, peeled and deveined
1 tablespoon sesame seeds (optional)
3 tablespoon green onion, diced (optional)
Begin by whisking together all of the ingredients for the sauce. I usually adjust the ingredients to taste – depending on how I am feeling that day. Set aside.
Cook rice according to package.
In a large skillet, heat some oil over medium heat and begin cooking your vegetables. We prefer ours with a bit more crunch – so saute for only five or so minutes. Remove vegetables from the pan. Add a bit more oil and cook shrimp about half way – they will finish cooking in the sauce. Turn heat lower, add vegetables back into the skillet, pour in sauce and cook until sauce begins to thicken and shrimp are cooked through.
Serve over rice with sesame seeds and green onion.