1 tbsp butter
1/4 cup diced onions
1 tbsp minced garlic
1 1/2 cup sliced mushrooms
10 oz jumbo shrimp, raw and deveined
1/2 cup sliced bell pepper strips
2 cups broccoli
1/2 cup diced carrots
1 3/4 cup brown rice
3/4 cup teriyaki sauce, divided
4 tsp cornstarch
1 tbsp sriracha
salt, black pepper, chayenne pepper, olive oil, sesame seed
In wok, start melting butter, add onions, minced garlic and bell peppers. (The diced onions and strips of bell peppers came from the frozen section of my supermarket, you may use fresh.) While that starts to saute, start water for rice. Add mushrooms to wok. In separate pan, add olive oil and heat. Make sure shrimp is peeled, add salt, black pepper and chayenne, mix to distribute evenly. Once water is boiling add rice and follow instructions as provide, add shrimp to olive oil pan, be careful! Allow shrimp to pink on both sides, takes about a minute or two, will not take to long, be careful not to over cook. Once shrimp is pink on both sides, set aside cooked shrimp. Next add broccoli and carrots to wok, and 1/4 cup of the teriyaki sauce. In small bowl add remaining sauce, sriracha, and cornstarch, mix well. Add teriyaki slurry and shrimp to wok, turn off heat and stir. Once rice is done, place in bowl and top with teriyaki shrimp and veggies. And as always.....ENJOY!!
