Ingredients
1 1/2 cups broccoli florets, chopped into bite-sized pieces
1/2 red bell pepper, sliced
1 cup green beans
8 oz (250 g) shrimp, peeled and deveined
3 garlic cloves, minced
1 tbsp grated ginger
2 scallions, chopped
1 tbsp olive oil
1 tbsp tamari sauce
1 tsp crushed red pepper flakes
Instructions
- Chop the vegetables, mince the garlic, and grate the ginger. Prepare all ingredients so they’re ready to cook.
- Heat olive oil in a large pan or wok over medium-high heat. Stir-fry broccoli and green beans for 2 minutes, covering briefly to help cook.
- Add red bell pepper and stir-fry for 3-4 minutes until vegetables are tender but crisp.
- Stir in tamari sauce, then add shrimp. Cook for 2-3 minutes until shrimp turn pink.
- Add garlic, ginger, red pepper flakes, and scallions. Stir-fry for 2-3 minutes until flavors meld and shrimp are fully cooked.
- Serve immediately and enjoy.
Notes
- Replace shrimp with tofu or plant-based protein for a vegetarian option.
- Increase crushed red pepper flakes or add chili paste for more heat.
- Swap in vegetables like zucchini, snap peas, or mushrooms as desired.
- Add cashews or almonds for extra crunch.
- Store leftovers in the fridge for 2-3 days and reheat in a skillet for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 190mg
