Shrimp and vegetable stir-fry with brown rice

 Ingredients:

• 1 lb (450 g) medium-sized shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 medium onion, sliced
• 2 medium carrots, julienned
• 1 medium bell pepper (any color), sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1 cup sliced mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• 4 cups cooked brown rice
• Salt and pepper to taste
• Optional garnish: chopped green onions or cilantro

Instructions:

1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, and water. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add minced garlic and grated ginger, and cook for about 1 minute until fragrant.
4. Add the sliced onion, julienned carrots, and sliced bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften.
5. Add broccoli florets, snow peas, and sliced mushrooms to the skillet. Stir-fry for another 2 minutes until the vegetables are crisp-tender.
6. Return the cooked shrimp to the skillet and pour in the sauce mixture prepared in step 1. Stir-fry for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables evenly. Season with salt and pepper to taste.
7. Remove the skillet from heat and serve the shrimp and vegetable stir-fry over cooked brown rice. Garnish with chopped green onions or cilantro if desired.

Enjoy your delicious Shrimp and Vegetable Stir-Fry with Brown Rice!

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