Colorful Shrimp Stir-Fry & Roasted Sweet Potato Wedges
Colorful Shrimp Stir-Fry 4 servings
1 Tbsp Vegetable oil
2 cloves Garlic
1 medium Onion, diced
1 cup Green beans, fresh, snapped in half
1 cup Crown broccoli, cut into bite-size pieces
1 cup Baby carrots, cut in half lengthwise
1 cup Bell Pepper, red, cut into half rings
1 lb Medium shrimp, peeled, raw
1/2 cup Bottled Szechuan stir fry sauce
Heat oil in a 12-inch skillet or wok to medium-high heat. Add garlic and onions and stir fry about 2-4 minutes, until onions turn golden brown. Add other vegetables, shrimp, and sauce. Stir fry 3-5 minutes until veggies are tender-crisp and shrimp is pink and slightly firm to the touch. Use a lid to soften veggies if desired.
Note: For the best color, do not overcook vegetables.
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