Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) avocado oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 red bell pepper (150g), thinly sliced
  • 1 cup (100g) snap peas, trimmed
  • 1 medium (110g) carrot, julienned
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (3g) cornstarch
  • 2 tbsp (30ml) water

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until the cornstarch is fully dissolved. Set the sauce aside.
  2. Heat avocado oil in a wok or 12-inch cast iron skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1-2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside on a plate.
  3. In the same pan, add the julienned carrots and broccoli florets. Stir-fry for 3 minutes until the broccoli turns a vivid green.
  4. Toss in the thinly sliced red bell pepper and snap peas, cooking for another 2 minutes until crisp-tender.
  5. Return the seared shrimp to the pan and pour in the prepared stir fry sauce. Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.