- Portion size 4 servings
In large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrots, onion, red pepper and garlic for 4 minutes.
In small bowl, whisk together water, soy sauce, brown sugar, vinegar and cayenne; pour into skillet and bring to boil. Add shrimp and broccoli; cook for 3 minutes or until shrimp are pink and broccoli is tender-crisp.
Whisk cornstarch with 1 tablespoon (15 mL) water; whisk into sauce and cook for about 1 minute or until thickened. Serve sprinkled with onions.