Super Easy, Super Fast Shrimp and Veggies with Brown Rice

For those weekdays when the last thing you want to do is spend an hour in the kitchen. This dish is loaded with fresh veggies, shrimp and served over brown rice. It's crispy, healthy and oh so easy.

You can substitute the veggies. If you have broccoli or asparagus, even better. Be sure to add them last for bright green, crisp veggies. 

Happy eating!

Ingredients

• 1 Tablespoon soy sauce
• 1 Tablespoon sugar
• 1 Teaspoon rice wine vinegar
• 1 Tablespoon extra virgin olive oil
• 5 Cloves garlic, minced
• 1 Medium yellow onion, quartered (Any type of onion works)
• 2 Stalks celery, matchsticks
• 1 Cup baby carrots, cut in half vertically
• 1 Cup oyster mushrooms, cut into big pieces (You can substitute mushrooms)
• 10-20 Pieces of fresh shrimp (Uncooked frozen works too)
• 4 Stalks scallions, cut into one-inch strips
• 1 Teaspoon black pepper
• 2 Tablespoons oyster sauce
• Sriracha sauce (Optional)

Directions

2 Cups cooked brown

1. In a small bowl, add soy sauce, sugar and rice wine vinegar. Mix until thoroughly combined. Set aside.
2. Heat a wok or large skillet, add oil, garlic and onions. Stir until onions are soft, about 3-4 minutes.
3. Add celery sticks and carrots. Stir for another 2 minutes.
4. Add oyster mushrooms and shrimp. Season with black pepper. Stir until the shrimp is almost pink.
5. Add scallions. Drizzle with oyster sauce. Stir until shrimp is beautifully pink.
6. Serve over rice. Add Sriracha for the extra kick.