Featuring honey, garlic, and onion – this simple, yet undeniably tasty concoction is loaded with prebiotics. Plus, the subtle addition of apple cider vinegar makes this plate both high in fiber and flavorful. What's more – a variety of colorful veggies adds some antioxidants to the party. Dig in!

Ingredients:

• 6 tablespoons soy sauce
• 6 tablespoons water
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons cornstarch
• 2 tablespoons olive or avocado oil
• 2 cloves garlic, chopped
• 2 cups broccoli florets
• 1 cup baby carrots
• 1 small white onion, chopped
• ½ teaspoon black pepper
• 1 cup fresh mushrooms, sliced
• 1½ pounds uncooked medium shrimp, peeled and deveined.

Directions:

1. In a small bowl, whisk together the soy sauce, water, honey, apple cider vinegar and cornstarch. Set aside for later.
2. Heat your oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper – stir until the broccoli and carrots are tender, about 5 minutes.
3. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from skillet and set aside.
4. Return the skillet to the heat and pour in sauce mixture, cook for about 1 minute.
5. Add the shrimp to the sauce and stir until the shrimp are bright pink and no longer transparent in the center, about 3 minutes.
6. Stir the vegetables back into the pan and serve over brown rice or quinoa.

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