4 cups mixture of fresh cut broccoli, carrots, bell pepper
8 ounce can bamboo shoots, drained
½ jalapeno sliced (more to taste)
9 cloves garlic, minced
1 teaspoon fresh ginger
½ cup organic chicken broth
2 teaspoon rice wine vinegar
2 Tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon sriracha or chili paste (Samal oelek)
1½ tablespoons vegetable oil
3 Tablespoons water
1 Tablespoon cornstarch
hot steamed rice
optional garnish: chopped cilantro and sliced green onions
Instructions
In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste; set aside
In another small bowl, stir together the tablespoon of cornstarch with 3 Tablespoons of water and set aside.
Heat half of the oil over medium-high heat in a non-stick skillet or wok; add vegetables, ginger and garlic and jalapeno (or can sub Thai chiles) and stir-fry for 5-6 minutes. Transfer vegetable mixture to a bowl.
Return skillet to the heat, add remaining vegetable oil and shrimp. Cook shrimp for 2 minutes or until it curls and turns opaque or pink.
Pour vegetable mixture back into pan with shrimp, add the sauce mixture and cook for 1 minute more; then stir in the cornstarch (thickener) mixture (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
Serve with hot cooked rice. Garnish with chopped cilantro and/or green onions if desired.
Notes
This recipe can easily be made into a vegetarian dish by substituting more vegetables for the shrimp and swapping out vegetable broth for the chicken broth.