Vegetable Stir-Fry

The Veggies:
1 cup broccoli florets
3 small carrots, sliced
2 cups green beans, cut into bite size pieces
8 oz package baby portabello mushrooms, cleaned and quartered
1 small yellow summer squash, sliced (I would say it amounted to about 1-1/2 cups)
1 small red pepper, sliced

The Sauce:

1 cup vegetable broth
1 tablespoon tamari
2 teaspoons cornstarch
1 teaspoon sesame oil
2 teaspoons splenda

The Aromatics:

1 tablespoon olive oil
1/2 Vidalia Onion, sliced
1 tablespoon minced fresh ginger


The Shrimp:

1 lb large raw shrimp, peeled, deveined with shells and tails removed
1 tablespoon tamari sauce
1 tablespoon mirin
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (adjust this to your own heat tolerance)

Mix all the ingredients for the shrimp together and marinate the shrimp while you chop/cut your veggies.

Once all veggies are chopped and set aside, cook the shrimp on medium high head in a non stick pan until no longer pink, 3-4 minutes. Remove shrimp from pan and keep warm.

Place olive oil in pan and cook the aromatics about 2 minutes. Add the mushrooms and cook 3-4 minutes more until mushrooms start to sweat. Remove from pan and keep warm.

Next you will cook the remainder of the veggies - starting with the carrots and adding more oil if needed. Stir fry the carrots 2-3 minutes, then add the green beans. Stir fry a few more minutes, place the mushroom mixture back in the skillet with the carrots and beans. Stir fry a few seconds and then add the remaining vegetables (squash, peppers, broccoli). Stir fry a few minutes until the vegetables start to look vibrant in color. Add the broth and shrimp and cook for 1-2 minutes. Serves 4 people - serve over rice or noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user GRUMPYSHB.