On Tap Oil & Vinegar Recipe Detail

Shrimp and Broccoli Stir Fry

with Extra Virgin Olive Oil & Honey Ginger and Pineapple White Balsamics

Ingredients:

• 1_1/2 lbs medium shrimp, peeled and deveined
• 2 cups broccoli, cut
• 1 carrot, julienned (long string pieces)
• 1/4 onion, thinly sliced
• 1 cup snow peas
• 2 Tbsp Extra Virgin Olive Oil

Sauce:

• 1/2 cup soy sauce (low sodium)
• 1/3 cup Honey Ginger White Balsamic
• 2 tsp ginger, freshly grated
• 2 tsp garlic, freshly chopped
• 2 Tbsp Pineapple White Balsamic

Cornstarch Slurry

• 2 tsp cornstarch
• 2 Tbsp water

Directions:

In medium sized bowl, whisk together sauce ingredients. Add shrimp, broccoli, snow peas, and carrots and let marinate about 15-20 minutes.

In cup or small bowl, mix cornstarch slurry and set aside.

In wok or stir-fry pan, heat oil and toss in sliced onion. When onion begins to sizzle add shrimp mixture including marinade. Once bubbly and almost to boil, mix cornstarch slurry into pan. Sauce will start to thicken. Remove from heat and ensure shrimp does not over cook.

Serve over brown rice or salad greens.