Shrimp & Veggie Stir Fry

For the sauce:

• 1/3 cup Organic Original Coconut Aminos
• 1/4 cup water
• 1 tbsp rice vinegar
• 2 tsp cornstarch or arrowroot powder
• 4 garlic cloves, finely minced or grated
• 1 tbsp finely grated ginger
• 1/2-1 tbsp chili sauce, such as Sriracha or sambal oelek

For the stir-fry:

• 2 tbsp sesame oil
• 2 cups chopped asparagus
• 2 cups chopped broccoli
• 2 red bell peppers, thinly sliced
• 1 cup sugar snap peas, roughly chopped
• 1 pound raw shrimp, shelled and deveined

To serve (optional):

• 4 cups cooked jasmine or basmati rice
• 1/3 cup fresh cilantro leaves

1. In a small bowl, whisk together the sauce ingredients and set aside.

2. Heat oil in a large skillet over medium-high heat and add the vegetables. Cook, stirring often, for 3-4 minutes or until the vegetables start to soften. Add the shrimp and cook for a further 3-4 minutes, until pink and opaque.

3. Add the sauce to the pan and cook, stirring often, for 4-5 minutes or until the sauce is thick and the vegetables and shrimp evenly coated.

4. Serve over cooked rice (optional), with cilantro sprinkled on top. Enjoy!