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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

2 tbsp
soy sauce
30 mL
1 tbsp
rice vinegar
15 mL
2 tsp
peeled and grated fresh ginger
10 mL
1 tsp
honey
5 mL
1 tsp
cornstarch
5 mL
¼ tsp
hot pepper flakes
1 mL
2 tsp
sesame oil
10 mL
2
garlic cloves, minced
4 cups
large, peeled black tiger shrimp, thawed
1 L or 16 oz
12 oz
store-prepared vegetable stir-fry mix
375 g
2
green onions, finely sliced

Method

Step 1
In small bowl, whisk together soy sauce, vinegar, ginger, honey, cornstarch and hot pepper flakes, until cornstarch is dissolved. Set aside.
Step 2
In large wok or saucepan, heat sesame oil over medium-high heat. Stir in garlic and shrimp. Cook, stirring often, 2 to 3 min., or until garlic is golden and shrimp is opaque.
Step 3
Stir in vegetable mix. Cook, 3 to 4 min., until vegetables are tender-crisp. Pour in reserved soy sauce mixture, tossing to coat all ingredients. Cook until sauce is heated through and thickened, about 1 min. Top with green onions. Serve with rice.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipes):
Calories:
190
Fat:
4 g
Carbs:
10 g
Fibre:
2 g
Sugar:
4 g
Cholesterol:
200 mg
Protein:
28 g
Sodium:
760 mg