4 Servings 15 min Cook
1 Cup Brown Rice
16 Oz Shrimp
1 Tbsp Cornstarch
1 Dash Salt
1 Dash Pepper
3 Tbsp Vegetable Oil
2 Cloves, minced Garlic
2 Cup flowerets Broccoli
1/4 Cup Soy Sauce
2 Tbsp Rice Wine Vinegar
1 Tsp Honey
3 Tbsp Crushed Red Pepper Flakes
Cook the rice according to the package directions.
In the meantime, combine shrimp and cornstarch in a bowl; mix to combine and let stand 5 minutes.
Heat a wok or a skillet over high heat.
Add 1 tablespoon oil and add shrimp; season with salt and pepper and cook for 4 minutes.
Transfer shrimp to a bowl.
Add 2 tablespoons oil to pan and stir in garlic; cook for about 30 seconds, or until fragrant.
Add broccoli and continue to cook for about a minute.
Stir in shrimp, soy sauce, rice vinegar and honey; bring to a boil.
Continue to cook for 1 minute or until shrimp are opaque and broccoli is tender.
Remove from heat, stir in crushed red pepper, if using, and serve over rice.
