I love shrimp and I love stir fries, so why not combine the two in a recipe that can be made in 30 minutes or less.
I normally raid the fridge to see what I can throw in my stir fry since they are so versatile and you can pretty much use whatever veggie you have on hand. In this case I picked the last of the fresh beans from my garden and used up some organic carrots from the fridge.
While I was stir frying I made white rice since it only takes 25 minutes. If you want brown rice, the rice will take longer to cook than this stir fry recipe and you’ll have to start the rice at least 30 minutes before you start the actual stir fry. Nevertheless, you won’t be disappointed with the wonderful flavors of this dish.
Gluten Free Shrimp & Vegetable Stir Fry
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 5 oz fresh string beans, chopped
- 5 oz fresh carrots, diced
- 2 green onion stalks, thinly sliced
- 3 cups water
- Cooked rice
For the sauce
- 3 tablespoons gluten free soy sauce
- 2 tablespoons gluten free oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly chopped ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon arrowroot
In a microwave safe bowl place string beans and carrots with 3 cups of water. Cook in microwave for 10 minutes.
In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, and arrowroot; set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 3-4 minutes.
Once veggies are done, remove from microwave. Drain water and add veggies to your skillet.
Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
Serve immediately over rice garnished with green onions.
Adapted from Damn Delicious