Prep time: 30 minutes
Cooking time: less than 15 minutes
Serves: 4 with steamed rice
6 tbsp cooking oil
1 large onion, chopped
5 cloves garlic,minced
1 lb large shrimp – shell on
6 tbsp soy sauce
salt and pepper
2 tbsp sugar or less
8 oz broccoli florets
8 oz cauliflower florets
6 oz sliced carrots
8 oz sugar peas
1 bell pepper, seeded and chopped
1 cup vegetable broth
Slurry – 1 tbsp cornstarch plus 1/2 cup broth
Clean and trim off legs, antennas from the shrimp. Wash with cold water and set aside.
Meanwhile, pre heat 4 tbsp cooking oil for a minute.
Saute onions for 2 minutes then add garlic and shrimp.
Season with ground pepper, 2 tbsp of soy and 1/2 tsp sugar.
Keep stirring over high heat for 2 minutes until shrimp is cooked.
Remove and set aside.
Using the same work, add 2 tbsp of cooking oil.
Add broccoli, cauliflower and carrots.
Keep stirring for 30 seconds.
Add sugar peas and bell pepper
Add broth and 2 tbsp soy sauce.
Season with ground pepper.
Cover and pan steam it for 3 minutes.
Uncover and slowly add slurry.
Add 1/2 tsp sugar
Keep stirring for 15 seconds until sauce thickens.
Add back shrimp.
Serve with steamed rice.