Yup, just adding honey and some red pepper flakes to my basic stir fry sauce takes this meal to a whole other level of deliciousness, and who doesn't love that!
Not being a huge fan of sweetness, I was skeptical about this much honey in the sauce, but boy did it surprise me! The soy sauce mellows the honey, keeps the sweetness and brings the complex minerality to the dish. Wow!
Trust me when I say to double this, you really want leftovers, and they are just as good the second day!
Soy Honey Glazed Shrimp Stir Fry
(serves 2-3)
1/3 cup honey
1/2 cup soy sauce
1 tablespoon rice vinegar
4 cloves garlic, minced
pinch red pepper flakes
1 lb large shrimp, shelled and deveined
1/2 lb broccoli, 1/2 inch pieces
1/2 lb cauliflower, broken into small florets
4 tablespoons cooking oil
1 tablespoon cornstarch or flour
2 tablespoons water
1 green onion, sliced thin in the diagonal, white and green parts separated
brown rice, cooked
brown rice, cooked
In a non-metal bowl, combine honey, soy sauce, rice vinegar, garlic and red pepper flakes and mix well. Add shrimp and allow to marinate 15 minutes to over night.
Heat a wok over high heat until smoking, add oil and swirl to coat the wok and heat until it begins to smoke. Add vegetables and toss to coat in oil, cooking 6-8 minutes. Once vegetables still have a little bit of bite to them, make a well in the center of the veggies, and add just the shrimp, without the marinade and cook 2-3 minutes, turning each shrimp as it begins to turn pink and curl. Add marinade and toss well with veggies and the shrimp. Once again, push aside the veggies and shrimp to expose the sauce in the middle of the wok, and once it comes to a bubble, mix the water and cornstarch in a separate container, and then pour into the marinade, whisking constantly to thicken the sauce. Once it is thick enough, turn off heat and serve over rice.
Hugs!
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