Description

Why do take-out Chinese when you can do stay-home Chinese much better? In 30 minutes, you can have a better tasting and healthier dish than you can get at your local restaurant.

Ingredients

• 3 T. soy sauce
• 1 T. sesame oil
• 1/2 t. ginger powder
• 1/2 t. white pepper
• 2 T. olive oil
• 1 lb. medium shrimp, peeled and deveined
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and grated
• 1/2 c. frozen corn
• 1/2 c. frozen peas
• 3 c. cooked rice
• 2-3 green onions, sliced

Steps

1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
2. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp; cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
3. Add garlic and onion to the skillet; cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas; cook, stirring constantly, until vegetables are tender, about 3-4 minutes.