Ingredients
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3 tablespoons vegetable oil
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2 medium carrots, peeled and thinly sliced
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1 medium onion, sliced
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1 red bell pepper, seeded and thinly sliced
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3 tablespoons chopped fresh garlic (or to taste)
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2 teaspoons dried chili pepper flakes, to taste
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1/4 cup water
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1/4 cup low sodium soy sauce
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1/4 cup low sodium chicken broth
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3 tablespoons brown sugar
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2 tablespoons cider vinegar
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2 cups broccoli florets
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1 1/2 tablespoons cornstarch
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1 tablespoon cold water
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sesame seeds
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3 green onions, chopped
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1 1/2 lbs large raw shrimp, peeled and deveined
Instructions
- In a large wok heat oil over medium-high heat.
- Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
- In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
- Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
- In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute).
- Serve topped sesame seeds then topped chopped green onions.