Shrimp Stir Fry

Servings: 2

1 tsp garlic
1 tsp ginger
1/3 cup broth (can use chicken, veg, or beef)
3 tbsp low sodium soy sauce
2 tbsp brown sugar
1 tbsp cornstarch
1 tsp sesame seed oil
1 tsp rice vinegar (swap with white wine vinegar or apple cider vinegar if you don’t have)

Bring a large pot of water to a boil (2 to 1 ratio of water to white rice), and then rinse your rice in the sink in a mesh strainer.
Add rice to the boiling water, lower heat to a simmer, and cook rice for about 20 minutes.
When it’s done, remove rice from heat and then let the rice sit covered for about 10 minutes. There shouldn’t be any water left in the rice, but drain it out if there is
Fluff the rice with a fork, and then let it sit covered for 10 minutes
In a medium sized bowl, mix your Stir Fry Sauce and set aside
Make sure your shrimp has been peeled and deveined, and then throw them into the Stir Fry Sauce to marinade
Turn your stove to medium heat and add olive oil to a large pan or wok
While the pan is heating up, chop your veggies into small bite sized pieces
Throw your veggies into the pan and cook them for about 8 minutes until they begin to soften
Add the shrimp with remaining Stir Fry Sauce to the pan and cook for 2 minutes until shrimp is pink and veggies are well coated in sauce
Add the rice to the stir fry and cook for another 2 minutes, mixing well making sure everything is coated and the rice is heated up
Remove from heat, serve in bowls, and garnish with sesame seeds!

Shrimp Naan Pizza