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The sky’s the limit when you can make your own stir-fry and customize the vegetables to your taste: hate broccoli? Sub in snap peas instead. Love celery? Throw it in there too. Steer clear of shrimp? It’s easy to make this with chicken: cut boneless, skinless breasts into 1-inch cubes before sautéing.
|2 tablespoons low-sodium soy sauce||1 red bell pepper, sliced into 2-inch lengths|
|2 tablespoons mirin or cooking sherry||1/2 pound sugar snap peas or broccoli florets, cut into bite-size pieces|
|2 teaspoons light brown sugar||24 medium shrimp, peeled and deveined|
|2 teaspoons cornstarch||1 large garlic clove, minced|
|2 tablespoons canola or vegetable oil||1 1-inch piece fresh ginger, peeled and minced|
|2 large carrots, peeled and sliced into 1/8-inch rounds||2 scallions, green parts only, minced|
Whisk the soy sauce, mirin, brown sugar and cornstarch together in a small bowl until the cornstarch is dissolved. Set aside.
Heat the oil in a deep, heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Add the carrots, bell pepper and snap peas and cook, stirring, for 2-3 minutes until the vegetables start to soften.
Add the shrimp and cook, stirring, for 3-4 minutes more until the shrimp are no longer translucent.
Add the garlic and ginger and cook, stirring, for 1 minute.
Add the reserved soy sauce mixture and cook, stirring, for 30 seconds more to coat the shrimp and vegetables.
Transfer to a serving bowl and sprinkle with scallions. Serve immediately.