1. Mix the marinade ingredients together in a bowl. 2. Place the shrimp in a sealable container and pour half the marinade over them. 3. Refrigerate for 1 hour to overnight. 4. Take the reserved marinade and pour into a wok, heated on high. 5. Add vegetables to wok and cook, stirring occasionally, for 8-10 minutes, until vegetables are tender. 6. Push the vegetables to the side and add the shrimp (after draining out the marinade). 7. Cook, stirring occasionally, until shrimp are pink, about 3 minutes or so. 8. Mix the cornstarch and 1/4 cup of water and add to the wok to thicken the sauce. 9. Cook for about 1 minute. 10. Serve over cooked brown rice. Yum! ---------------------------------------------------------------------------
Nutrition
Ingredients
