Gut Friendly One-Pan Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the sauce

¼ cup low-sodium soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.
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2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
½ tsp red pepper flakes (optional)

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails on or off
2 tbsp vegetable oil, divided
1 red bell pepper, thinly sliced
2 cups broccoli florets
1 medium zucchini, halved lengthwise and sliced into half-moons
3 cloves garlic, minced
1 tbsp fresh ginger, grated

For serving

3 scallions, thinly sliced
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
2
Heat 1 tbsp of the vegetable oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the broccoli florets and bell pepper and cook, stirring every 30 seconds, for 3 to 4 minutes, until the broccoli is bright green and just tender at the stem with a slight bite. Add the zucchini and cook for 1 to 2 minutes more, until the edges are just softened. Transfer the vegetables to a plate.

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