• Mix together all sauce components & keep chilled until ready to use.

Cooking Shrimp

• Prep your shrimp & vegetables while your starch of choice is cooking.
• Prepare your vegetables by cutting into similar sizes & shapes, so that they will cook evenly.
• Separate the “hard” veggies from the “soft” indifferent bowls.
• Heat a large (12-inch) sauté pan with 2 tbl. Canola oil. Get it nice and hot.
• Add shrimp to hot pan & do not overcrowd the pan! Shrimp should sizzle when placed in pan.
• Cook 2½ minutes per side. Remove and set aside.

Cooking Veg

• Wipe out excess oil and add 2 tbl. clean oil and heat pan.
• Add a single layer of the hard veg and allow to cook. Stir every 30 seconds. *They are done when they are no longer raw, but still crisp*
• Remove hard veg from pan & reserve in a bowl. Add a bit more oil to pan.
• Add your soft veg in one layer and allow to cook over high heat. *This should take no longer than 30 seconds*
• Remove the soft veg to the bowl.

Finishing the Dish

• Put pan back on heat and add ¼ - ⅓ cup of Mother-in-Law Sauce.
• Bring to a quick simmer. Then add shrimp, scallions, and veggies back to pan and toss together well. Everything should be coated in the sauce.
• Serve immediately and top with Cilantro leaves.