Spicy Szechwan Shrmip

³ Description

Surprisingly tasty & spicy Asian Shrimp Stir-fry!

² Ingredients

•  1/2 cup (8 fl oz) Water
•  12 large Shrimp
•  1/2 serving (serving = 2 tbsp) Hunt's Tomato Paste (No Salt Added)
•  1 cup Brown Rice (Medium-Grain, Cooked)
•  1 tsp Ginger
•  1 cup Cilantro
•  1 large Young Green Onions
•  1 small Mature Onions
•  1 cup, grated Carrots
•  6 clove Garlic
•  1/2 serving (serving = 1 tbsp) Kroger Corn Starch
•  1 serving (serving = 1 tbsp) Great Value Distilled White Vinegar
•  2 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers
•  1/2 serving (serving = 1 tbsp) Trader Joe's Creamed Honey
•  2 serving (serving = 1 tbsp) San-J Tamari Gluten Free Soy Sauce
•  1 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes

q Directions

Cook 1 cup dry brown rice according to package (I used low sodium vegetable broth, ginger powder and paprika)

Mix sauce ingredients and set aside..

finely chip onions, garlic and ginger and start to sauté on medium-low

cut up veggies of choice.. I used 1 grated carrot, 1 red pepper, and 1 yellow pepper

Add veggies to pan and cook for a few minutes

Add sauce and uncooked shrimp and cook until shrimp is pink

Serve over brown rice and add green onion and cilantro Enjoy :)

**For a lower carb option serve over cauliflower rice or zucchini noodles**

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