Monjulian Seafood Stirfry

4 oz Shrimp, Raw (Medium 51-60/lb) (by KVRHYMES)
170 gram(s) Seafood Snackers, transOcean(1 package=85g)
.5 cup, chopped Green Peppers (bell peppers)
0.5 cup, chopped Peppers, sweet, red, fresh
.5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
.25 cup, chopped Onions, raw
1 cup, chopped or diced Broccoli, fresh
2 stalk, medium (7-1/2" - 8" lon Celery, raw
1 tbsp garlic, minced in a jar, Great Value (by WESTGATE85)
1.5 serving Wylers Chicken Bouillon Granules (1 tsp.) (by IMASILLYMOMMA)
4 tbsp Braswells Raspberry Vinaigrette (by 4VEGGIES)
2 tsp Louisiana Hot Sauce (by ERTHMOM7)
1 tsp Lemon Juice 'Real Lemon' 100% juice
1 tsp Ginger Root
6 tsp Bragg All Natural Liquid Amino

Try not to over cook and get soggy vegetables or rubbery shrimp. Key is to take protein off a little under done and add it in after the vegetables are just beginning to brighten and become a little tender.

Clean fresh shrimp. Cut up seafood snack. Marinade in a bag with ligiuid aminos at least 10 minutes. Cut up vegetables, I sometimes add squash too. Lightly coat pan with oil spray. Stir fry seafood about 7 mins. Take off and set aside. Add chopped vegetables to pan and stirfry about 10 mins. In a small bowl add balsamic vinaigrette, 1 tsp. finely chopped fresh ginger, hot sauce, 1/2 tsp garlic and lemon juice, stir and heat. May add onion and garlic powder to taste. When vegetables are starting to get less crisp, add "chili sauce." stir in and fry a few more minutes. Add bouillon to 1 1/2 c water with a 1/2 tsp minced garlic, heat and stir. Add 1 c. to stir fry and let cook a couple more minutes. Add 1 tsp xanthum gum if wanted to remaining broth and pour into stirfry to thicken sauce. Your choice. Add pepper to taste.

Serving Size: Makes 5-6 cups. I serving = 1 to 1 1/2 c. 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TRULYLOVEYOU.