This recipe is adapted from one I found on the Diabetes Food Hub which is run by the American Diabetes Association.
Instead of sweetener I opted to use a teriyaki sauce to enhance the flavor pallet, and instead of rice (???) I chose to serve a vegetable stock barley. With Wondra flour being my go-to these days for all sauces I bypassed the recommended corn starch, too. Enjoy!
Ingredients:
- 1/4 cup vegetable stock
- 2 tbsp rice vinegar
- 1.5 tbsp soy sauce
- 1 tbsp Wondra Flour
- 1 tsp ground ginger
- 1/tsp sriracha
- 2 tbsp of your favorite Asian teriyaki marinade
- 3 tbsp olive oil - divided
- 1 clove garlic - minced
- 1.25 lbs raw medium/large shrimp - peeled, cleaned, tails off
- 1 lb fresh broccoli florets - parboil or nuke a couple minutes before use
- 1 cup quick cook barley - cooked using vegetable stock
- 1/3 cup scallions - cut into 1/4" pieces
In a liquid measuring cup combine vegetable stock, rice vinegar, soy sauce, Wondra flour, ginger and marinade and whisk until blended.
Start the quick cook barley according to package instructions, but swap out the water for vegetable stock. Cut up the scallions and set aside for later.
Heat 2 tbsp of the olive oil in a large skillet or wok. When
the oil is shimmering, add the garlic and cook until fragrant (30 seconds). Add
the shrimp and cook until opaque, about 3-4 minutes. Using a slotted spoon,
remove the shrimp and place on a plate... covered.
Heat the remaining 1 tbsp of olive oil in the same skillet.
Add the broccoli florets and cook until tender, about 4 minutes.
Add the cooked shrimp back into the skillet and toss to
combine with the broccoli. Pour the broth mixture over the shrimp and broccoli
and toss to coat.
When barley is cooked, blend in the scallions just before serving to retain a little crunch.
Blessed be... and happy cooking!