2 tbsp olive oil
1 lb large shrimp, raw, peeled and deveined
1 tbsp minced garlic
1 medium onion, coarsely chopped
2 carrots, peeled and sliced
1 large broccoli crown, cut into small florets
1 cup snow peas
salt and pepper to taste
1/4 cup low sodium soy sauce
3 tbsp rice vinegar
3 tbsp hoisin sauce
1 tsp ground dried ginger
2 tbsp corn starch
2 tbsp cold water
2 cups cooked brown rice
In a large skillet, heat olive oil. Add shrimp, garlic, and onion and cook until shrimp are pink and opaque. Add carrots, broccoli, and snow peas. Season with salt and pepper and cook until crisp tender, about 5 minutes. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, ginger, cornstarch, and water. Pour the sauce over the shrimp and vegetables and stir to combine. Allow to come to a simmer and thicken. Serve shrimp and vegetables over rice.