Easy Shrimp Stir Fry

How was your Thanksgiving?  Said everyone you’ve run into from Friday morning to now.  Do they really expect us to say anything other than Good, relaxing.  Ate a lot, watched a little football.  Good to see family/friends.  If our answer varies from that in any way, I don’t think the recipient could handle it.  Think about it:  if you asked someone how their Thanksgiving was (just to be polite… do you really give a crap how their day of a  gluttony-belching-snooze-cycle was?), and they told you this horrible story about how they couldn’t make it home for Thanksgiving for some reason, so they spent it with their beloved dog, who has two legs, and good ole Two-Step (obvious name for a two-legged dog) hobbled his way in front of a car and died, just as their house caught fire?  Homeless and dogless, they checked into bed bug-infested motel run by pirates.  You would probably not be too prepared for that one.

Yes, my Thanksgiving was good, relaxing.  Ate a lot, watched football.  For some reason my clothes all fit a lot more snug than the week before.  I must have shrunk all of them in the dryer.  Lucky for me, I didn’t host, so I am not currently buried in left-overs that will send me down a delicious shame-spiral.

So since I am determined to fit back into my clothes, and refuse to buy a new outfit for New Year’s, it’s time to clean up the meals for a few weeks.  I’m sure that cooking is the LAST thing on your mind, and it’s really easy to dial the delivery boy, right?  Don’t fret!  I have a simple, super healthy, customizable, filling dinner for you that works any day of the week.  Oh, and did I mention it only takes about 15 minutes, from fridge to table?  That’s right!  Shrimp stir fry.  You pick any veggies you want (the more the merrier, IMO); and, if you don’t care for shrimp (you’re cray), throw in some chicken, beef, tofu, fish, or pork.

Here are a few tips:

  • The backbone of the stir-fry flavors rest in these players:  FullSizeRender sesame oil, soy sauce, mirin (rice wine), ginger, and garlic.  A lot can be added to them (sugar, hoisin, red pepper flakes, peanut oil, various sauces), but investing in these is a great idea for regular stir frying.  Adjust according to your taste.
  • The thinner (not smaller… don’t mince/chop unless directed) you slice your veggies, the faster they will cook.        FullSizeRender (2) FullSizeRender (1) FullSizeRender (3)
  • Cook your goodies in the order of how long each one takes, rather than throwing them in all at once.  For example:  I cooked my bell pepper, then threw in my onion, then my broc, and lastly my shrimp.

Enjoy:)


 

Materials:

  • large pot/skillet/wok (I use my dutch oven… weird, but always works!)
  • knife and cutting board
  • spoon
  • mixing bowl and spoon or whisk
  • measuring cups and spoons

Ingredients:

  • oil (any kind) for cooking
  • 1 bell pepper, thinly sliced
  • 1 yellow or white onion, thinly sliced
  • 1 c mushrooms, thinly sliced
  • 1 floret of broccoli, chopped
  • 10-16 peeled, rinsed, and pat-dried shrimp
  • 2 cloves garlic, minced
  • 1-2 c water or stock
  • 1 T ginger (fresh is always best, but powdered will work in a pinch)
  • 1-3 T soy sauce (according to taste)
  • 1-2 T mirin (rice wine, to taste)
  • 2 T dark sesame oil
  • black pepper to taste
  • red pepper flakes (optional)
  • sesame seeds (optional)

Directions:

  1. Heat oil over medium heat.  Add bell pepper and cook for about 3 minutes, adding a small amount of water as needed, to avoid burning.
  2. Add onion to the pot and continue to cook, with the bell pepper, for an additional 3-4 minutes, until veggies are just starting to soften.FullSizeRender (5)
  3. Add broccoli to the pot, along with garlic, and just enough stock (or water) for veggies to steam (about 1/4 inch in the pot).  Allow to cook until the broccoli is almost soft (wilted, but still a little firm).  FullSizeRender (6)
  4. In a separate bowl, prepare your sauce to your liking:  soy sauce, mirin, sesame oil, and ginger.
  5. Add mushrooms,  shrimp and prepared sauce to pot and stir.  Cook until shrimp is cooked through (opaque).
  6. Serve with red pepper flakes, sesame seeds, and brown rice, if desired. IMG_2982
  7. Enjoy!

Easy Shrimp Stir Fry

  • Servings: 2
  • Difficulty: easy
  • Print

IMG_2981

Materials:

  • large pot/skillet/wok (I use my dutch oven… weird, but always works!)
  • knife and cutting board
  • spoon
  • measuring cups and spoons

Ingredients:

  • oil (any kind) for cooking
  • 1 bell pepper, thinly sliced
  • 1 yellow or white onion, thinly sliced
  • 1 floret of broccoli, chopped
  • 10-16 peeled, rinsed, and pat-dried shrimp
  • 2 cloves garlic, minced
  • 1-2 c water or stock
  • 1 T ginger (fresh is always best, but powdered will work in a pinch)
  • 1-3 T soy sauce (according to taste)
  • 1-2 T mirin (rice wine, to taste)
  • 2 T dark sesame oil
  • black pepper to taste
  • red pepper flakes (optional)
  • sesame seeds (optional)

Directions:

  1. Heat oil over medium heat.  Add bell pepper and cook for about 3 minutes, adding a small amount of water as needed, to avoid burning.
  2. Add onion to the pot and continue to cook, with the bell pepper, for an additional 3-4 minutes, until veggies are just starting to soften.
  3. Add broccoli to the pot, along with garlic, and just enough stock (or water) for veggies to steam (about 1/4 inch in the pot).  Allow to cook until the broccoli is almost soft (wilted, but still a little firm).
  4. In a separate bowl, prepare your sauce to your liking:  soy sauce, mirin, sesame oil, and ginger.
  5. Add mushrooms,  shrimp and prepared sauce to pot and stir.  Cook until shrimp is cooked through (opaque).
  6. Serve with red pepper flakes, sesame seeds, and brown rice, if desired.
  7. Enjoy!

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