INGREDIENTS:
1 lb cooked large shrimp
1 red onion, sliced
1 green pepper, sliced
2 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup reduced sodium soy sauce
4-6 tablespoons rice wine vinegar, taste for preference
2 tablespoons brown sugar
2-4 tablespoons of sweet and sour chili sauce
1 tablespoons cornstarch, depending on how thick you want the sauce
1 tablespoon ginger or garlic, minced
4 tablespoons olive oil
Red pepper flakes, optional
Brown rice to serve
1 red onion, sliced
1 green pepper, sliced
2 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup reduced sodium soy sauce
4-6 tablespoons rice wine vinegar, taste for preference
2 tablespoons brown sugar
2-4 tablespoons of sweet and sour chili sauce
1 tablespoons cornstarch, depending on how thick you want the sauce
1 tablespoon ginger or garlic, minced
4 tablespoons olive oil
Red pepper flakes, optional
Brown rice to serve
DIRECTIONS:
In a bowl, mix together soy sauce, vinegar, brown sugar, and cornstarch.
On high to medium heat heat oil in a skillet. Add onions, peppers and garlic. Cook for about 3-5 minutes. Add broccoli and carrots and cook further for another 2 minutes (you do not want to overcook the broccoli, I like it with a bit of a bite).
Add shrimp and soy sauce mixture and cook for about 1-2 minutes, until heated through. The sauce will thicken a little bit.
Serve over rice and sprinkle some pepper flakes if you would like some heat.
Read more at http://www.eatgood4life.com/2010/11/shrimp-and-vegetables-with-soy-sauce.html#7IIlol2DkCi0Ex2y.99