Ingredients
- •2 tablespoons broth, vegetable, low sodium
- •1 teaspoon soy sauce, reduced sodium
- •1 tablespoon white-rice vinegar
- •1/8 teaspoon sugar
- •1/2 teaspoon sesame oil
- •1/2 teaspoon ginger, fresh, chopped
- •1 teaspoon garlic, chopped
- •1/4 cup onions, chopped
- •6 broccoli florets, fresh
- •1/4 cup bell pepper, red, chopped
- •3 tablespoons carrot, grated
- •4 ounces shrimp, uncooked
Directions
-
In a small bowl, mix together broth, soy sauce, vinegar and sugar. Set aside. Heat oil in medium skillet over medium-high heat. Add ginger and garlic. Sauté for 1-2 minutes. Add onion to skillet, and cook for 2 minutes, stirring occasionally. Add remaining vegetables along with the stir fry mixture, and continue to cook, stirring frequently, until vegetables are crisp-tender. Add shrimp and cook until they turn pink