This easy Shrimp Stir Fry is light on sugar and BIG on flavor! Pair it with white rice, or try cauliflower rice for a low carb option. Try out this recipe with our Summerfield Muchiu and Aoki Sesame Oil for the perfect stir-fry!

6 tablespoons soy sauce

6 tablespoons water

¼ cup honey

2 tablespoons Summerfield Michiu

2 tablespoons cornstarch

2 tablespoons Aoki Sesame Oil

2 cloves garlic, chopped

1 small white onion, chopped

2 cups broccoli/cauliflower

1 cup baby carrots

1/2 cup baby corn

1 cup water chestnuts

1 cup snow peas

½ teaspoon black pepper

1 cup sliced fresh mushrooms

1 ½ pounds uncooked medium shrimp, peeled and de-veined

1. Whisk together soy sauce, water, honey, Summerfield Michiu, and cornstarch in a small bowl; set sauce mixture aside.

2. Heat Aoki Sesame oil in a nonstick skillet over medium heat. Stir in garlic and cook for 10 seconds.

3. Add broccoli, cauliflower, snow peas, water chestnuts, carrots, onion, and black pepper; cook and stir until broccoli and carrots are tender, about 5 minutes.

4. Stir in mushrooms and cook for 2 minutes. Remove vegetables from the skillet and set aside.

5. Return the skillet to heat and pour in sauce mixture; cook for 1 minute.

6. Add shrimp and stir until shrimp are bright pink on the outside, meat is no longer transparent, and sauce thickens, about 3 minutes.

7. Stir vegetables into the pan and serve over rice.