Sweet Asian Shrimp Stir-Fry

Ingredients

• 1/4 cup water, plus additional as needed
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 to 2 teaspoons hot sauce
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 3/4 pound medium shrimp, peeled and deveined
• 2 cloves garlic minced
• 1/2 DOLE^® Red Onion, sliced in thin wedges
• 1 red bell pepper, seeded and cut into strips
• 1 cup DOLE Broccoli Florets
• 1 cup DOLE Shredded Carrots
• Water, as needed
• 5 oz. kale
• 2 DOLE Green Onions, thinly sliced
• 1 lemon, peel grated
• Hot brown rice

Directions

1. Combine 1/4 cup water, soy sauce, rice vinegar, lemon juice, sesame oil, honey, hot sauce and corn starch; set aside.
2. Heat wok over medium-high heat; add oil and shrimp. Stir-fry until shrimp are fully cooked, about 1 to 2 minutes; remove shrimp from pan.
3. Add garlic and onion to pan; stir fry 1 minute more. Add bell pepper, broccoli and carrots; cook 5 minutes or until vegetables are crisp tender, adding additional tablespoons of water, one at a time, to keep pan moist. Add sauce; bring to boil. Reduce heat. Stir in baby kale and cook until just wilted. Return shrimp to pan, toss to coat. Serve over hot brown rice; garnish with green onion and lemon zest.