Shrimp and Vegetable Stir-Fry

Ingredients

• 4 cups steamed brown rice, for serving (cook about 2 cups dry)
• 1 pound frozen deveined large shrimp, thawed and peeled
• 2 tablespoons soy sauce
• 4 cups steamed brown rice, for serving (cook about 2 cups dry)
• 1 pound frozen deveined large shrimp, thawed and peeled
• 3 garlic cloves, minced
• 2 tablespoons peanut oil or vegetable oil
• + 13 more ingredients
• • 1 tablespoon cornstarch
  • 2 tablespoons peanut oil or vegetable oil
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • ¾ cup chicken broth
  • ¼ cup fresh orange juice
  • ½ teaspoon sugar
  • ¼ cup fresh orange juice
  • 1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
  • ½ teaspoon sugar
  • ¾ cup chicken broth
  • 1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
  • 3 garlic cloves, minced

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside. Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate. Add vegetables and coo...

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