Shrimp stir-fry

Saucey goodness

Final product! 

The bulk of it all

1 doz. 31-40 ct. deveined shrimp

1/2 can baby corn

8 oz. frozen broccoli florets

The rice

1 cup organic brown rice

2 cups water

Vegetable oil

Shrimp stir fry sauce

Organic ginger paste or fresh ginger

Sriracha sauce

Low-sodium soy sauce

1/2 yellow onion

Sunflower seed oil

Put rice and vegetable oil in a pot on medium heat. Mix so that the rice is gently coated in oil. Then, add 2 cups of water and bring to a boil. Add salt to taste. The rice I used is from Trader Joe's and takes about 15 minutes to cook. Not all rices are the same so they may have different cooking times.

Boil shrimp and peel them. Move to the side- you will get to these soon. Wash out the pot and boil the broccoli. Then, add this to your bowl with shrimp in it. Rinse your baby corn and add them into the mix.

For the sauce, sautée your diced onion in sunflower seed oil. Add ginger paste or fresh ginger to taste. Then, add soy sauce and sriracha sauce. These can be salty, so make sure to add some water to loosen up the sauce.

Add the shrimp and vegetables to the sauce. Serve over rice. Enjoy!