INGREDIENTS
1 lb
Pink shrimp, wild caught
1 cup
Broccoli florets
1/2 cup
Carrots
1/2 cup
Edamame, frozen
4 cloves
Garlic
1 tbsp
Ginger, ground
1
Green onions
5
Zucchini's (approximately 3-4 pounds, large
5/8 cup
Vegetable broth
3 tbsp
Honey
1/2 cup
Soy sauce, low-sodium
1/4 tsp
Black pepper
3 tbsp
Brown sugar, light packed
1 tbsp
Cornstarch
1/4 tsp
Red pepper flakes
1
Red pepper flakes
1 pinch
Salt
1
Sesame seeds
1/4 cup
Rice vinegar
1 tbsp
Sesame oil