1lbshrimplarge, raw, thawed, peeled, deveined, and tails removed
3carrotpeeled and sliced on the diagonal
2cupsbroccoliflorets only (stems removed)
1red bell peppercut into 2 inch strips
mushroomssliced, about 5-10
1zucchinisliced on the diagonal
2tspcornstarchmixed with 3 Tbsp water
Stir Fry Sauce
3TbspBragg Liquid Aminosor soy sauce
1tspfresh gingerminced
2tspbottled minced garlic
2green onionthinly sliced, with tops
1/2tspsesame oil
3/4cupbrown riceuncooked
Instructions
Heat 1 T. coconut oil on med-high heat. Add shrimp.
Cook 5 min or until shrimps are opaque. Remove shrimp; keep warm.
Add another 1 T. coconut oil to the pan. Add carrots and broccoli. Stir fry 5 min. Add remaining veggies. Stir fry 4-5 min or until veggies are brightly colored and tender-crisp.
Return shrimp to pan along with the cornstarch mixture and the stir fry sauce.
Stir well and heat 1-2 minutes or until thickened.