Description
Tender sautéed shrimp and crunchy vegetables in a slightly sweetened spicy sauce is all you need for this healthy version of Mongolian Shrimp. You can easily control how much heat you want in this dish.
Ingredients
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced *
- 4 dried chili peppers *
- 2 green onions, chopped
- 1/4 cup sweet chili sauce*
- 1 tablespoon oyster sauce
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon ground ginger*
- 1 pound cleaned, deveined shrimp (approximately 26-30 per pound)
- 2 cups broccoli, chopped in small florets
- 1 red bell pepper, chopped into medium sized pieces
- salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a wok or large skillet and fry the chili peppers. Cut open a few for a spicier dish.
- Add the shrimp and cook for 2-3 minutes over medium heat until they turn pink. Remove from pan.
- Heat the remaining oil and stir fry the vegetables until they are crisp tender. If you like them a bit softer, cook an additional minute or two.
- Stir in the sauce mixture and bring to a simmer to thicken slightly. Add back the shrimp and heat through.
- Serve with chopped green onions over brown, white or cauliflower rice.
Notes
*I used garlic paste instead of cloves. It is found in the refrigerator section of the grocery stores.
*The dried chilis are not that spicy when kept whole. Slice a few open and it will be spicier as the seeds mix in the sauce.
*For a low carb version of the sweet chili sauce, use regular chili sauce and add 2 tablespoons of sugar substitute. Always taste the sauce first before adding more sweetener or spice.
*If you want a thicker sauce, stir in 2-3 teaspoons of cornstarch or Arrowroot powder to thicken. For a thinner sauce, add 1/4-1/2 cup vegetable or chicken broth. Stir to simmer to fully combine in the sauce.