Shrimp and Mixed Vegetables
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1/2 cup Broccoli
1/2 cup Zucchini Squash
1/2 cup Onion
1/2 cup Shrimp
3 tablespoons Oil
6 tablespoons Tonton Teriyaki Sauce
1 teaspoon cornstarch

  1. Cut vegetables in preferred size. De-vein Shrimp; use tip of a knife to lift out the black vein.
  2. Preheat frying-pan. Sauté vegetables with oil (1 1/2 tablespoons) for 30-40 seconds.
  3. Preheat frying-pan. Cook shrimp with oil (1 1/2 tablespoons) until it turns pink. Add vegetables and Tonton Teriyaki Sauce. Cook for 20 seconds.
  4. Mix 1 teaspoon cornstarch with 1 ounce of water. Add 1/2 starch mixture to vegetable mixture.
  5. Place on plate and serve.
Makes 1 serving.

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