Ingredients
2
Large Carrots, thinly sliced
2
Broccoli Florets, cut up
3
Green Scallions, sliced
16
Tiger Shrimp, deveined, headless, with tail on,
1/4
cup Soy Sauce, (low sodium preferred)
1/2
tsp Sesame Oil (or to taste)
1
Tbsp Red Pepper Flakes (or to taste)
Directions
2.
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3.
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5.
1. Add peanut oil to wok preheated medium high heat.
6.
2. Stirfry shrimp with garlic and ginger for 5 minutes or so until cooked. Remove from wok and place shrimp aside in a bowl.
7.
3. Throw in broccoli florets into hot wok and cover for 3-5 minutes, stirring occasionally
8.
4. Throw in remaining veggies and cover, stirring occasionally for 5-7 minutes.
9.
5. Once veggies are softened and not overcooked, mix up sauce ingredients in a bowl and then pour over veggies. Cover for 3 minutes or stir until sauce thickens.
10.
5. Throw in cooked shrimp. Mix and serve on a plate with rice and top with orange zest.
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