Stir fry is such a quick, easy and versatile meal. They are a great way to use up any vegetables you have and make a quick healthy weeknight meal. I used a bag of stir fry mix vegetables to save time, and added in some snow peas we had on hand, but feel free to use your favorite vegetables or what you have in the house. I also enjoy baby corn but didn't have a can around. By making your own sauce you are able to control the sodium compared to buying a pre-made bottle and as you can see it is only a few ingredients and very simple with a big flavor. If you want more heat my go to is always a few crushed red pepper flakes. You can also substitute the shrimp for another protein. We like shrimp because they are full or protein but not a lot of calories, and we usually have a bag of frozen ones in the freezer that we can take out what we want when we needed.
Shrimp Stir Fry
Source: Gourmet Magazine
3 Tablespoons vegetable oil
1lb Large shrimp, shelled and de-veined
1 Tablespoon minced fresh ginger
1 garlic clove, minced
3 cups broccoli and cauliflower florets
1 cup baby carrots
3 Tablespoons low-sodium chicken broth
2 Tablespoons rice wine or dry sherry
2 Tablespoons low sodium soy sauce
1 Tablespoon Asian sesame oil
In a large wok or skillet, heat 1 Tablespoon of the vegetable oil until hot. Add shrimp and salt & pepper to taste and stir fry over medium-high heat for 2 minutes or until the shrimp turn pink. Transfer shrimp to a plate.
Add remaining vegetable oil to the wok. When hot, add ginger and garlic and stir fry for 30 seconds. Add broccoli, cauliflower and carrots and stir fry fo1 minute. Add broth, rice wine, and soy sauce, cover and steam for 2 minutes.
Return the shrimp to the wok and stir fry 1 minute until heated through. Swirl in sesame oil and transfer to serving dish. Serve on top of brown rice and enjoy!