Ingredients
- 1 tablespoon vegetable oil
- 1 pound large shrimp peeled and deveined
- 1 cup broccoli florets
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 teaspoons sesame oil
- Cooked rice for serving
Instructions
- In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and stir-fry until pink, about 2 to 3 minutes. Remove shrimp and set aside.
- In the same skillet, add broccoli, bell pepper, carrot, garlic, and ginger. Stir-fry until vegetables are tender, about 5 minutes.
- Return shrimp to the skillet. Pour the sauce over the shrimp and vegetables. Cook, stirring, until the sauce thickens, about 2 minutes.
- Serve the stir-fry over cooked rice.
