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