Ingredients
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup low-sodium soy sauce, or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced ginger or garlic, or both
- 2 teaspoons sriracha, optional
- 1 tablespoon sesame oil or vegetable oil
- 1 1/4 pounds peeled large shrimp, patted dry
- Broccoli
- 1 large red bell pepper, cut in 1-inch pieces
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds for serving
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Instructions
- Prepare the sauce by whisking water and cornstarch in a small bowl until smooth.
- Incorporate soy sauce, rice vinegar, brown sugar, ginger, and sriracha (if desired), then set aside.
- In a large deep skillet or wok, heat oil over high heat until it shimmers and is almost smoking.
- Add the shrimp, ideally in a single layer, and cook for about 2 minutes, stirring occasionally until they turn mostly pink (they will finish cooking later).
- Introduce the asparagus and red bell peppers, stir-frying for 1 minute.
- Pour in the sauce, ensuring everything is coated, and cook until the sauce becomes glossy and starts to thicken, lasting 30 seconds to 1 minute.
- Serve over cooked rice, and sprinkle with sesame seeds just before serving.
Nutrition
Servings: 4, Serving Size: 1 1/2 cups shrimp and veggies, 1/2 cup rice, Calories: 307 kcal, Carbohydrates: 39 g, Protein: 25 g, Fat: 5.5 g, Saturated Fat: 1 g, Cholesterol: 178 mg, Sodium: 1450 mg, Fiber: 2.4 g, Sugar: 6 g, WW Points: 6
