For the sauce:
  • 1/3 cup Original Seasoning and Marinade
  • 1/4 cup water
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch or arrowroot powder
  • 4 garlic cloves, finely minced or grated
  • 1 tbsp finely grated ginger
  • 1/2-1 tbsp chili sauce, such as Sriracha or sambal oelek

For the stir-fry:

  • 2 tbsp sesame oil
  • 2 cups chopped asparagus
  • 2 cups chopped broccoli
  • 2 red bell peppers, thinly sliced
  • 1 cup sugar snap peas, roughly chopped
  • 1 pound raw shrimp, shelled and deveined

To serve (optional):

  • 4 cups cooked jasmine or basmati rice
  • 1/3 cup fresh cilantro leaves


    1. In a small bowl, whisk together the sauce ingredients and set aside.


    2. Heat oil in a large skillet over medium-high heat and add the vegetables. Cook, stirring often, for 3-4 minutes or until the vegetables start to soften. Add the shrimp and cook for a further 3-4 minutes, until pink and opaque.


    3. Add the sauce to the pan and cook, stirring often, for 4-5 minutes or until the sauce is thick and the vegetables and shrimp evenly coated.


    4. Serve over cooked rice (optional), with cilantro sprinkled on top. Enjoy!


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