YOUR SOLIN GENERATED RECIPE
Garlic-Ginger Shrimp Stir-Fry with Brown Rice
Sizzling shrimp and crisp garden vegetables wok-seared in a vibrant sweet and tangy garlic-ginger glaze, served over a bed of hearty brown rice.
INGREDIENTS
6 oz raw shrimp
0.5 cup cooked brown rice
0.5 tbsp avocado oil
0.5 tsp toasted sesame oil
1.5 tbsp chicken broth
0.5 tbsp honey
0.5 tbsp fresh lemon juice
0.5 tbsp fresh ginger
2 cloves garlic
0.5 cup broccoli florets
0.5 cup red bell pepper
0.25 cup sugar snap peas
0.25 cup carrots
0.25 tsp sea salt
0.13 tsp black pepper
PREPARATION
Whisk together the chicken broth, honey, lemon juice, half of the minced garlic, and half of the grated ginger in a small bowl to create the sweet and tangy sauce.
Heat the avocado oil in a small wok or skillet over high heat until shimmering.
Add the shrimp to the wok, seasoning with sea salt and black pepper, and sear for 2 minutes per side until pink and opaque; remove the shrimp and set aside.
In the same wok, add the remaining garlic and ginger, followed by the broccoli, bell peppers, snap peas, and carrots.
Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and brightly colored.
Return the shrimp to the wok and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and evenly coats all ingredients.
Drizzle with sesame oil and serve immediately over the warm cooked brown rice.