Ingredients
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2 tablespoons canola oil
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454 grams large shrimp, peeled and deveined
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500g frozen stir-fry vegetable blend
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1/2 cup stir fry cooking sauce
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2 tablespoons rice vinegar
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2 tablespoons sriracha (optional)
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1 tablespoon cornstarch
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Garnish: Sriracha, chopped fresh basil or cilantro (1/4 cup of either)
Directions
- Place a large skillet over medium-high heat. Add one tablespoon of canola oil followed by the shrimp. Cook, stirring often until the shrimp is pink and cooked through, about five minutes. Transfer the shrimp to a bowl.
- Add the remaining one tablespoon canola oil to the skillet and add the entire bag of frozen vegetables. Cook, stirring often until vegetables are thawed and heated through, about six to eight minutes.
- Whisk together the stir-fry cooking sauce, vinegar and cornstarch until the cornstarch is dissolved.
- Add the shrimp back into the skillet and pour the stir-fry mixture over. Turn the heat to low and bring the sauce to a simmer until it thickens slightly, about two minutes If the sauce is too thick add a little water to thin it out.
- Garnish with more sriracha and fresh cilantro or basil.
- Serve over rice or noodels
