This is a quick and easy recipe, especially since I usually make my own sauce a day or two in advance and leave it in the fridge. I kept it mild for Lily, but if you like a little kick you can mince a jalepeno right into your sauce.
Stir Fry Sauce
1/4-1/3 cup light soy sauce
2-3 tablespoons sesame oil (it has a strong taste to alter amount to your preference)
2-3 tablespoons minced fresh ginger
2-3 stalks chopped green onion
3 tablespoons vinegar
3 cloves minced garlic
1 tablespoon cornstarch or flour
Stir Fry Ingredients
1 pound frozen shrimp, defrosted and tails removed
1 head broccoli, chopped
1 medium onion, coarsely chopped
Heat your wok and drizzle a bit of oil to coat it. Add onions and broccoli and cook for about 5 minutes or until starting to get tender. Toss in shrimp and cook about 5 mote minutes until it starts to turn pink. Pour sauce mixture over your wok and cook until done, stirring to coat vegetables and shrimp. Serve over rice.