Ready in under 20 minutes. This recipe gets dinner on the table in a hurry.
Source: Spend With Pennies
INGREDIENTS
For the Stir fry
4 tsp. vegetable oil
4 cups mixed vegetables, cut into bite size pieces (red peppers, broccoli, snap peas)
3/4 pound medium shrimp, peeled and deveined
2 garlic cloves, minced
1/2 tsp grated fresh ginger
Sliced green onion and sesame seeds for garnish
For the Sauce
1/2 cup chicken broth
1 Tablespoon soy sauce
2 Tablespoons Hoisin sauce
1 tsp. toasted sesame oil
1 Tablespoon cornstarch
INSTRUCTIONS
Whisk together sauce ingredients and set aside.
Heat 2 tsp oil over medium high heat. Add shrimp and salt and pepper to taste. Cook until shrimp turns pink, about 3 minutes. Remove shrimp from pan and set aside.
Heat remaining 2 tsp oil. Add vegetables and cook until tender crisp, about 4 minutes. Add garlic and ginger and cook 30 seconds more.
Stir in shrimp and sauce and cook over medium high heat for 1 - 2 minutes or until sauce thickens.
Serve over rice.