Shrimp and Vegetable Asian Stir-Fry

Obviously I have been really into cooking a lot of Asian dishes lately that are served over white rice. This is one of them! Another yummy and healthy stir-fry recipe that is surprisingly quick and easy to prepare. All you have to do is chop up your favorite vegetables and throw some white rice in the rice cooker (or make on the stove) and it's done! :)

Sauce

4 T. soy sauce

4 T. ketchup

1 tsp. ground ginger

2 cloves garlic, minced

6 drops Sriracha Sauce

pepper to taste

Favorite Vegetables

onion, sliced (white or purple)

red bell pepper, chopped

red cabbage, thinly sliced

broccoli

mushrooms, quartered

zucchini, chopped

celery, chopped

carrots, chopped

1 lb. uncooked shrimp, deveined

4 T. canola oil

2 T. soy sauce

cooked white rice

Prepare the sauce in a bowl, and let the uncooked shrimp marinate for at least 30 minutes. Set aside and chop your favorite vegetables for the stir-fry.

Heat 2 T. canola oil in a skillet. Add favorite vegetables plus 2 T. soy sauce and cook. Remove from stove when finished and put in a separate bowl/on a separate plate. Add 2 T. canola oil into the same pan and cook shrimp plus marinade. When the shrimp is cooked, add the vegetables and stir-fry everything together. Serve over hot rice.

P.S. If you're not a shrimp fan, chicken or pork would be really yummy too in this dish, I was just in a "shrimp mood" the other day :)