Shrimp w/ Homemade Stir Fry Sauce

Have I told you that I am not a fan of Mondays? However, it was sunshiney, yet very cold, so I decided to go to the grocery store. Going to the grocery store actually cheers me up, weird, I know but I truly see it as my “candy store”. With that being said, I decided to buy some shrimp and stir-fry veggies today and thought about this dish on my way home. I decided to find a recipe to make a stir-fry sauce only (that can be stored in the fridge for up to 2 weeks!!), and I did, it is very good, so Josh and I treated ourselves to this dish and it was fantastic! We sure hope you enjoy it! Remember, feedback is appreciated!

Makes: 4 servings

Here’s what you’ll need:

1 lb medium shrimp (50-70 shrimp per pound) raw and uncooked

1 (16 oz) bag frozen stir-fry vegetables

1/2 red bell pepper, sliced thin

3/4 cup homemade stir-fry sauce (recipe follows)

1 1/2 Tbsp butter

Homemade Stir-Fry Sauce:

2-3 Tbsp cornstarch

1/4 cup brown sugar packed, (I used sugar in the raw)

1/4 tsp ground ginger

2 cloves garlic, minced

1/4 cup cider vinegar

1/2 cup water

1 1/2 cups beef broth (chicken broth for chicken or pork)

1/4 tsp chinese five spice powder

Directions for Stir-fry Sauce:

Mix all ingredients in the large glass jar.

Screw on the lid. (Double check the lid…ha ha)

Shake VERY well.

Can store in fridge for up to 2 weeks.

Shake well before using.

To use the sauce, stir-fry your vegetables and meat (chicken, pork, shrimp, etc..), add appropriate amount of sauce, bring to a boil for 1 minute and let sauce thicken.

Directions for Shrimp Stir-Fry:

Melt butter in large skillet over medium heat. Once melted, add shrimp…

Cook over medium heat uncovered for 2-3 minutes or until completely pink…

Remove shrimp from skillet, set aside. Return skillet to burner, add all vegetables to skillet. Cover and cook for 5-7 minutes, add shrimp back to skillet…

Add stir-fry sauce (approximately 3/4 cup) to shrimp and veggies, and let boil for 1 minute (previously stated). Reduce heat to medium-low, cover and let simmer for 15 minutes, until sauce thickens.

We enjoyed this dish over brown rice.

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