Welcome to Kate’s Kitchen with Teens.

This dish takes less than 20 minutes and is a big hit at the dinner table!

Servings: 4-6

What you need:

2 tablespoons olive oil

3 tablespoons soy sauce

1 medium onion, chopped

3 cloves garlic, minced

2 teaspoons ginger, minced

1 package of julienned carrots (washed and ready to cook/steamer bag)

1 package of snap peas (washed and ready to eat)

1 yellow pepper, chopped

1-2 pounds large, peeled and deveined raw shrimp

In a wok or large pan with deep sides, heat olive oil and soy sauce together over medium high heat. Add the onion and saute until soft; add garlic and ginger and saute for 1 more minute. Add more oil for veggies, if needed. Add the carrots, snap peas, pepper and cook for 8-10 minutes or until veggies are softened (a shorter time will give you crunchier vegetables). Add the raw shrimp and saute everything together until the shrimp is cooked through (will appear pink).