Teriyaki One-Pot Shrimp and Vegetable Stir Fry

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 2 cups broccoli florets
• 1 cup carrots, thinly sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3/4 cup teriyaki sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 4 cups cooked white rice

Method

1. 1

   Pat the shrimp dry with paper towels and set aside. In a small bowl, whisk the cornstarch and water together until smooth.

2. 2

   Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat until shimmering.

3. 3

   Add the broccoli and carrots and stir-fry, stirring frequently, until just beginning to soften.

   4:00 · Stir-fry broccoli and carrots
4. 4

   Add the bell pepper, garlic, and ginger, and stir-fry until the vegetables are crisp-tender.

   3:00 · Stir-fry vegetables
5. 5

   Push the vegetables to the edges of the skillet and add the shrimp to the center. Cook until the shrimp turn pink and opaque, flipping once.

   4:00 · Cook shrimp
6. 6

   Pour the teriyaki sauce over the shrimp and vegetables and stir to combine everything in the skillet.

7. 7

   Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and coats everything evenly.

   2:00 · Thicken sauce
8. 8

   Remove from heat and sprinkle with green onions and sesame seeds. Serve hot over cooked white rice.