Another one pan meal! This stir fry uses shrimp – making it a very quick meal to cook! It’s also packed with veggies. 😉
Option to serve with rice if that is preferred!
- 3 tablespoons sesame oil
- 1 pound shrimp, deveined and shelled, wild caught if possible
- 1 pound broccoli or broccolini (stem on), about 4 cups
- 2 bell peppers, any color
- 4 ounces shiitake mushrooms (optional)
- 2 green onions
- 1 tablespoon minced ginger, optional
For the stir fry sauce
- ¼ cup soy sauce (or tamari or coconut aminos)
- 6 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 tablespoon yellow or white miso
- 2 teaspoons cornstarch (or arrowroot powder)
- ¼ teaspoon garlic powder
- Thaw the shrimp, if frozen.
- Chop the veggies: Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on).
- Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
- Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to a bowl.
- Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
Recipe from A Couple Cooks.