Shrimp & Broccoli Stir Fry

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Cornstarch

  1 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Garlic

  Raw

  2 cloves, minced or 6g

• Broccoli

  Flower clusters, raw

  2 cup flowerets or 142g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  1 tsp or 7g

• Crushed red pepper flakes

  3 tbsp or 3g

Directions

1. Cook the rice according to the package directions.
2. In the meantime, combine shrimp and cornstarch in a bowl; mix to combine and let stand 5 minutes.
3. Heat a wok or a skillet over high heat.
4. Add 1 tablespoon oil and add shrimp; season with salt and pepper and cook for 4 minutes.
5. Transfer shrimp to a bowl.
6. Add 2 tablespoons oil to pan and stir in garlic; cook for about 30 seconds, or until fragrant.
7. Add broccoli and continue to cook for about a minute.
8. Stir in shrimp, soy sauce, rice vinegar and honey; bring to a boil.
9. Continue to cook for 1 minute or until shrimp are opaque and broccoli is tender.
10. Remove from heat, stir in crushed red pepper, if using, and serve over rice.

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