The tricky thing about a stir-fry is that you really have to have everything ready to go into the wok at the same time if you want it to taste and look right. In the interest of saving time, mince the shallots, and prep the broccoli, carrots, and bell pepper the night before you plan to cook. Store everything in plastic bags in the refrigerator. Have the rest of the ingredients ready so you don’t have to frantically raid the fridge in search of such things as soy sauce and rice vinegar. As a timesaver, consider getting some of that quick-cooking brown rice so that you won’t have to wait for the rice to cook.
Don’t like shrimp? Make this with scallops or slice up boneless chicken breast or pork tenderloin. Try out different vegetables. Serve it on rice noodles, quinoa, or couscous instead of rice. And for extra crunch, you can sprinkle the stir-fry with chopped cashews or toasted, slivered almonds.
Shrimp & Veggie Stir-Fry
- 1 lb large shrimp, peeled and deveined
- 2 tsp corn starch
- 3 Tbsp peanut oil
- 3 shallots, minced
- 1½ cups broccoli florets
- 2 carrots, sliced thin
- 1 or 2 red or orange bell peppers, diced
- ⅓ cup gluten-free soy sauce
- 1 Tbsp unseasoned rice vinegar
- Pinch of ground ginger
- 1 Tbsp agave nectar
- 3 cups brown rice
In a mixing bowl, combine shrimp and cornstarch.
In wok or large skillet, heat 1 Tbsp oil over medium-high for 30 seconds. Add shrimp and shallot and saute for several minutes, until shrimp is opaque. Remove to a plate.
Add remaining oil to wok and stir-fry the broccoli, carrot, and bell pepper for 3 minutes or until crisp tender. Return the shrimp to the wok. Add soy sauce, rice vinegar, ginger, and agave nectar. Saute until the liquid bubbles and the shrimp and vegetables are hot. Serve over brown rice.