Shrimp, Pork and Vegetable Stir Fry
- 8 ozs medium shrimp (peeled and deveined)
- 8 ozs Pork shoulder (sliced thin)
- 0.333 cup water
- ¼ cup soy sauce
- 2 Tbsps Rice vinegar
- 1 Tbsp Corn starch
- 1 ½ tsps sugar
- 1 Tbsp Cooking oil
- 2 cloves garlic cloves (minced)
- 2 cups Broccoli
- 1 cup carrots (sliced thin)
- 1 shallot (minced)
- 1 cup Green beans
Rinse shrimp and and pat dry with paper towels. Place shrimp in a small bowl with pork. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
Heat oil in a wok or a 12-inch skillet over medium-high heat. (Add more oil as necessary during cooking. ) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes.
Next add green beans to the wok and cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon.
Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp and pork and cook about 3 minutes or until shrimp is opaque. Stir in vegetables; heat through.
Serve in bowls with a side of rice.