Ingredients:

  • 1/3 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 cup carrots, thinly sliced
  • 1 cup snap peas, trimmed
  • 3 green onions, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Whisk together the low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, grated ginger, and minced garlic in a small bowl until the cornstarch is fully dissolved.
  2. Prepare the vegetables by chopping them and separating them into two groups: hard vegetables (carrots and broccoli) and soft vegetables (bell peppers and snap peas).
  3. Heat 1 tablespoon of avocado oil in a wok or large cast-iron skillet over medium-high heat until shimmering.
  4. Pat the shrimp dry with a paper towel, season with salt and pepper, and sear in a single layer for 1-2 minutes per side until opaque and pink. Remove shrimp to a plate immediately.
  5. Add the remaining 1 tablespoon of avocado oil to the same pan. Add the carrots and broccoli, stir-frying for approximately 3 minutes.
  6. Add the bell peppers, snap peas, and the white parts of the sliced green onions, continuing to stir-fry until the vegetables are crisp-tender.
  7. Return the seared shrimp to the pan and pour the prepared sauce over the mixture.
  8. Stir-fry for another 1-2 minutes until the sauce thickens into a glossy glaze that coats the shrimp and vegetables.
  9. Garnish with the green parts of the sliced green onions and serve immediately.