Shrimp & Veggie Stir Fry

Sharing my super easy and delicious Shrimp & Veggie stir fry. This is classic Cali food. Growing up and living in California has it's perks. You get to eat a ton of food from so many different cultures. Here's my take on a classic stir-fry. Add it to your weekly meal rotation, you won't be disappointed. - Best, Ana

Ingredients:

• 1 small onion
• 3 garlic cloves
• grated ginger
• 2 carrots
• 1 yellow summer squash
• 1 cup of snow peas
• 4 baby bok choy
• 1 pound of medium shrimp
• 1/2 cup of Lee Kum Kee's Vegetarian Stir-Fry Sauce
• Oil

Directions:

• Chop onion & garlic.
• Slice carrots, squash, & bok choy diagonally.
• Clean and season shrimp with salt, pepper, and a few splashes of sesame oil.
• Heat oil in large stir-fry pot.
• Stir fry shrimp till pink and plump, remove them from pan and set aside.
• Saute onions for a minute. Then add garlic and ginger and saute for another minute.
• Add carrots and stir-fry for 1-2 minutes.
• Add squash, snow peas and bok choy and stir-fry for another 1-2 minutes.
• Add cooked shrimp back to pan.
• Add the vegetarian stir-fry sauce and a few dashes of sesame oil.
• Serve with steamed jasmine rice.

Yumalicious and healthy too!