Recipe 5, Week 2: Garlicky Stir-Fried Shrimp & Veggies

NOTES
• Buy the large frozen bags of peeled and deveined shrimp. The shrimp behind the meat counter is usually more expensive and not any fresher (it's been thawed and put on ice for display). The bags are cheaper and can last for several meals.

INGREDIENTSSauce - whisk together and set aside (through red pepper flakes):
• 3 tbsp chicken broth or water
• 3 tbsp dry sherry (I used white cooking wine and it worked well)
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/8 tsp red pepper flakes

For stir-fry:
• 3 garlic cloves, minced
• 1 bunch green onions, diced
• 1 tbsp grated ginger
• 3 tbsp vegetable or canola oil
• 1 lb shrimp
• 1/8 tsp sugar
• salt and pepper to taste
• 3 tbsp vegetable or canola oil
• 2 carrots, peeled and 1/8 in thick
• 1 c. fresh mushrooms, sliced
• 2 c. broccoli florets
• cooked rice, quinoa, or rice noodles (I estimate usually about 1 cup rice per two people. Quinoa cooking instructions: bring 2 c. water to a boil, add 1 c. quinoa, cover, and simmer on low 15 min. Remove from heat and let sit 5 minutes before fluffing with a fork).

Directions
1. Mix the garlic, onions, ginger and 1 tbsp if vegetable or canola oil together. Pat shrimp dry with paper towels, then season with sugar, 1/8 tsp salt and 1/8 tsp pepper.
2. Heat 1 tbsp of vegetable or canola oil in a large skillet or wok and add shrimp. Cook on both sides until pink, about 2 minutes. Transfer to a bowl and cover with foil.
3. And remaining tbsp of oil to skillet and return to med-high heat until shimmering. Add carrots and broccoli and cook & stir for 3 minutes. Add mushrooms and stir for 2 min more or until veggies are crisp-tender.
4. Clear center of pan and add garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula until fragrant for about 30 sec. Stir the garlic mixture into the veggies. Return shrimp to the skillet.
5. Re-whisk the sauce to recombine then add to skillet. Toss until all ingredients are well coated with sauce. Season with salt and pepper to taste. Serve over cooked rice, quinoa, or rice noodles.