20 Min

• 8 oz Shrimp
• 2 Garlic Cloves, minced
• 1 Onion, chopped
• 1 crown Broccoli, chopped
• 8 oz Cremini Mushrooms, sliced
• 1 Tbsp + 2 tsp Cornstarch 
• 2 Tbsp Soy Sauce
• 1 tsp Rice Vinegar
• 1 tsp Maple Syrup or Brown Sugar
• ½ cup Chicken Stock
• 2 Tbsp Neutral Oil
• A squeeze of Lemon Juice

Toss shrimp with 1 tablespoon cornstarch and season with sea salt and pepper.

For sauce, whisk together soy sauce, vinegar, sweetener, 2 teaspoons cornstarch, and chicken stock.

Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add shrimp and sauté until starts to turn pink. Remove from pan and set aside. 

Return pan to medium-high heat, and add remaining oil. Add garlic, and then chopped onions. Season with sea salt and sauté 2 minutes until onions are soft.

Add broccoli with sprinkle of sea salt and stir-fry 2 minutes; then, add sliced cremini mushrooms.

Return shrimp to pan. Move all ingredients to side of pan and form a donut in the middle. Pour sauce into center of donut. Allow mixture to darken and bubble; then toss everything to coat. Remove from heat and add lemon juice. Season with sea salt and pepper, to taste.