Quick Shrimp Broccoli Asparagus Stir Fry

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

2 tbsp avocado oil (or vegetable oil)

1 lb. raw shrimp (jumbo size, peels and tails removed)

2 tbsp soy sauce

3 tsp cornstarch

½ tsp salt

½ tsp red pepper flakes

3 tbsp soy sauce

2 tbsp hoisin sauce

1 tbsp Sriracha

1 tbsp sugar

2 tsp rice vinegar

1 1/2 tbsp olive oil

1 1/2 cups broccoli florets

1 cup asparagus

1/2 cup onion

1/2 cup mushroom

1 can water chestnuts

1 tbsp garlic

1 tsp ginger

Instructions

For The Shrimp

Combine the shrimp, soy sauce, cornstarch, salt and red pepper flakes in a medium size bowl and toss to coat. Set aside.

For The Sauce

Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.

For The Veggies

Heat a large skillet or wok over high heat and add in 1 tbsp olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn't burn.

Add in the garlic and ginger and cook until fragrant, about 30 seconds. Remove veggies from pan to a large bowl and set aside.

Return the skillet or wok to the heat and add in the avocado oil over high heat. Once hot, add the coated shrimp a few at a time and cook until crisp on both sides and cooked through, about 4 minutes.

Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the shrimp should help to thicken the sauce as it heats up.*

Serve hot over rice or noodles. Enjoy!

Nutrition

• Calories: 166 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 95 mg
• Sodium: 1187 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 13 g