Cook Time
7 min
Yields
4 servings
Like the yin and yang, sweet and sour are perfectly complimentary.
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ingredients
2
Tbsp vegetable oil
2
carrot, sliced
1
onion, sliced
1
sweet red pepper, thinly, sliced
2
cloves garlic, minced
½
cup water
¼
cup soy sauce
2
Tbsp packed brown sugar
2
Tbsp cider vinegar
1
pinch cayenne pepper
1
lb(s) large raw shrimp, peeled, and, deveined
3
cup broccoli, florets
1
Tbsp cornstarch
2
green onion, sliced
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directions
Step 1
In large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrots, onion, red pepper and garlic for 4 minutes.
Step 2
In small bowl, whisk together water, soy sauce, brown sugar, vinegar and cayenne; pour into skillet and bring to boil.
Step 3
Add shrimp and broccoli; cook for 3 minutes or until shrimp are pink and broccoli is tender-crisp.
Step 4
Whisk cornstarch with 1 tablespoon (15 mL) water; whisk into sauce and cook for about 1 minute or until thickened.
Step 5
Serve sprinkled with onions.