Shrimp & vegetable stir-fry

Type: Main meal — lighter · Typical slot: Dinner · Time: 20 min · Lunch-friendly: yes (use brown rice instead of cauliflower rice for transport) · Batch: no

Ingredients (2 servings)

• 350g shrimp, peeled (200g G / 150g Harshitha)
• 1 head broccoli (300g)
• 1 red pepper, sliced
• 200g snow peas or green beans
• 2 garlic cloves, 20g ginger
• Sauce: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, 1 tsp honey, 1 tsp sesame oil
• 2 tbsp neutral oil
• Base: 100g brown rice cooked OR 300g cauliflower rice (cauliflower for lighter dinner; brown rice for training day)

Method

1. Whisk sauce. Cook rice.
2. Very hot wok or pan, 1 tbsp oil. Sear shrimp 90 sec/side, remove.
3. Add remaining oil, broccoli, pepper, snow peas, stir-fry 4 min. Garlic, ginger, 30 sec.
4. Return shrimp, pour sauce, toss 1 min until thickened.
5. Serve over rice. Portion: rice 65/35, shrimp/veg per spec.

Macros (per person — with cauliflower rice)

With brown rice for training: +180 kcal G, +90 kcal Harshitha.