5 cups broccoli florets (about 1½ heads of broccoli)
2 cups shredded carrots
1 teaspoon sesame seeds
2 green onions, thinly sliced
For the sauce:
¼ cup reduced sodium soy sauce
3 Tablespoons oyster sauce
1½ Tablespoons rice wine vinegar
1 Tablespoon brown sugar, packed
1½ Tablespoons freshly grated ginger
3 cloves garlic, minced
1½ teaspoons sesame oil
1½ teaspoons cornstarch
1½ teaspoons Sriracha (optional)
Instructions
In a small bowl, mix together all the ingredients for the sauce. Set bowl aside.
In a large skillet, heat olive oil over medium high heat. Add shrimp and cook for 2-3 minutes, stirring occasionally. Add broccoli and carrots and cook, stirring frequently until vegetables are tender (about 3-4 more minutes).
Add the sauce to the skillet and mix until all shrimp and vegetables are covered. Cook for 1-2 more minutes or until sauce slightly thickens.
Serve topped with sesame seeds and green onions.
Recipe by Tone and Tighten at https://tone-and-tighten.com/shrimp-and-vegetable-stir-fry.html