I was forever ordering this combination at Chinese restaurants...until I found out that a typical order of it has obscene amounts of sugar, fat and sodium. In shrimp and vegetables! Well, I was having none of that (literally and figuratively), so I decided to figure out how to make my own. Turns out, it's easy. 

I almost never buy frozen vegetables, but I make an exception for stir-fry mixes. For just a few dollars, you get just enough of everything you need. And sometimes, frozen vegetables are actually fresher than "fresh" veggies since they're frozen at the peak of ripeness. Look for combinations featuring snow peas, carrots, broccoli and water chestnuts.

Ingredients

1 tsp cooking oil 

3 cloves garlic, chopped

1 lb peeled, deveined, raw shrimp, tails removed (thawed, if frozen)

1 16-oz bag frozen Asian stir fry vegetables

2 tsp toasted sesame oil

1 tbsp soy sauce

2 tsp honey

juice of 1 lime

Asian chili sauce, to taste

1/8 cup slivered almonds, toasted

Preparation

Heat oil in a large skillet over medium heat. Add garlic, shrimp and vegetables and stir well to combine. 

While garlic, shrimp and veggies cook, whisk together the sesame oil, soy sauce, honey, lime juice and chili sauce. Stir sauce into cooking veggies and shrimp.

When the shrimp have turned pink and the vegetables are heated through, the mixture is done cooking. 

Transfer to a serving platter and garnish with the toasted almonds.

Serves 3-4.