Spicy Shrimp & Seasonal Veggie Stir-fry with Brown Rice
A quick and flavorful Chinese-inspired stir-fry featuring succulent shrimp and crisp seasonal vegetables, coated in a savory sauce with a hint of spice, served over wholesome brown rice.
Ingredients
- Brown Rice150 g
- Bell Pepper100 g
- Garlic2 cloves
- Bell Pepper100 g
- Sesame Oil1.5 tsp
- Shrimp180 g
- Zucchini100 g
- Green Bean100 g
- Ginger10 g
- Soy Sauce2 tbsp
- Cornstarch0.5 tsp
- Water2 tbsp
- Chili Flake0.5 tsp
- Fresh Coriander5 g
Instructions
- 1Step 1
Cook brown rice according to package directions (usually 1 part rice to 2 parts water, simmer for 20-25 minutes).
- 2Step 2
While rice cooks, prepare vegetables: dice bell pepper, slice zucchini, and trim green beans. Mince garlic and ginger.
- 3Step 3
In a small bowl, whisk together soy sauce, cornstarch, water, and chili flakes to create the stir-fry sauce.
- 4Step 4
Heat sesame oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- 5Step 5
Add shrimp to the pan and stir-fry for 2-3 minutes until they start to turn pink. Remove shrimp and set aside.
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