Wonton Shrimp Stirfry

• Seafood

  • 1 1/2 lbs Shrimp

• Produce

  • 2 cups Broccoli florets
  • 2 tsp Garlic
  • 2 Green onions
  • 1/2 cup Mushrooms
  • 1 Red bell pepper

• Canned Goods

  • 1/2 cup Chicken broth or vegetable broth

• Condiments

  • 1/3 cup Soy sauce
  • 1 tsp Sriracha

• Pasta & Grains

  • 1 cup Crispy wonton

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 tbsp Corn starch
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 4 tbsp Rice vinegar
  • 1/2 tsp Sesame oil

Found on therecipecritic.com

Ingredients

• 1½ pounds shrimp, peeled and de-veined
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• ½ cup sliced mushrooms, steamed or boiled til just tender
• 2 teaspoons minced garlic
• ⅓ cup soy sauce (I used low sodium)
• 3 tablespoons brown sugar
• 4 tablespoons rice vinegar
• 1 teaspoon sriracha (or to taste)
• ½ teaspoon sesame oil
• ½ cup chicken broth or vegetable broth (or water)
• 1 tablespoons corn starch
• 1 cup crispy wonton strips (you can find these in the salad topping section of most stores, near the croutons)
• ½ teaspoon crushed red pepper flakes
• 2 green onions, chopped

Directions

• Stir together soy sauce, brown sugar, rice vegan, sriracha, sesame oil, chicken broth, and corn starch (whisk until corn starch is dissolved) and set aside.
• Add shrimp, broccoli, red bell peppers, mushrooms, and garlic to a large greased pan and saute over medium heat 3-5 minutes until shrimp is cooked through (fully pink), mushrooms are tender, and garlic is fragrant.
• Add sauce mixture and bring to a boil, reduce to a simmer and cook 5-10 minutes.
• Sprinkle crushed red pepper flakes, green onions, and wonton strips on top and serve immediately. (I like to serve it with steamed white or brown rice)