You'll want to add this simple, yet delicious stir fry to your meal plan this week!
This stir fry is a staple in our house! We put this one on heavy rotation because it's so simple & healthy, plus we love the way it tastes!
This recipe calls for shrimp, but you could easily replace the shrimp for chicken or beef, or even go meatless all together with some tofu.
The best part is, you are able to customize this recipe with vegetables that you love the most! A few of our favorite vegetables for this one are:
For the sauce:
1/4 C Soy Sauce (we use gluten free)
4 Tablespoons Honey
1 Teaspoon Corn Starch
For the Stir Fry:
Veggies (We usually do broccoli, bell peppers, pea pods and carrots)
2-3 Cloves Minced Garlic
400g Frozen Shrimp
Rice noodles or Rice
Here’s what goes down:
Start with chopping the veggies. Heat a pan over medium-high heat and add 2 TBSP of Avocado oil. Add the veggies based on how long they take to cook (I usually start with the broccoli and end with the bell peppers).
Don't forget to start the water pot for the rice or
While the veggies are cooking (make sure you stir frequently), make the sauce.
For the sauce: 1/4 C of Soy Sauce, 4 TBSP of Honey, 1 Tsp of Corn starch. Set aside
Once the veggies are almost done, add 2-3 cloves of minced garlic to the pan. You’ll also want to add the thawed shrimp at this point.
Once the shrimp is almost done, pour the sauce over top and reduce the heat. Allow sauce the thicken (2-3 minutes).
Serve over rice or rice noodles. Enjoy!