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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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