Freezer-to-skillet stir fry! With bell peppers, sugar snap peas, carrots and broccoli. Quick and speedy in just 10 min!!!
5 stars (5 ratings)
Ingredients
1 ½poundsmedium shrimp, peeled and deveined
1bell pepper, chopped
1cupsugar snap peas
2carrots, peeled and grated
16ouncesbroccoli florets
1tablespoonolive oil
1teaspoonsesame seeds
1green onion, thinly sliced
For the sauce
3tablespoonsreduced sodium soy sauce
2tablespoonsoyster sauce
1tablespoonrice wine vinegar
1tablespoonbrown sugar, packed
1tablespoonfreshly grated ginger
3clovesgarlic, minced
1teaspoonsesame oil
1teaspooncornstarch
1teaspoonSriracha, optional
Instructions
In a large bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using. Stir in shrimp and gently toss to combine.
In a gallon size Ziploc bag or large bowl, combine shrimp mixture, bell pepper, snap peas, carrots and broccoli. Place in freezer for up to 1 month.
Heat olive oil in a large skillet over medium high heat. Add shrimp mixture, and cook, stirring occasionally, until shrimp is cooked through and vegetables are tender, about 8-10 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.
Notes
*16 ounces broccoli florets is equal to about 3 cups.