Sometime This Week: Shrimp Stir Fry

I feel like a good, basic stir fry recipe is important. It's a way to get a boatload of veggies on your plate with not a lot of calories and they are just so visually appealing.

 

 

This has shrimp as the protein but you could easily substitute chicken or beef, even tofu, if that is how you roll. 



 

You will need:

1 Tbsp cornstarch
2 Tbsp reduced-sodium soy sauce
1 c chicken stock (I am using no-salt added, but you could go with a vegetable stock also)
2 Tbsp fresh ginger, peeled and minced
Tiny bit chili flakes (optional - even 1/4 tsp made it a little bit too spicy for kiddos)
2 tsp sesame oil
3 garlic cloves, minced
4 c broccoli florets
1 carrot, sliced into coins
1yellow pepper, cut into strips
1 other pepper, green or red or both, cut into strips
3 green onions, sliced
400 g shrimp, whatever size you like (I went with jumbo, 26 pp)
2 c cooked brown rice

Not pictured: rice

First, lots of prep! Peel and cut your carrot into coins. Cut your broccoli into florets, slice your green onions into once-inch pieces. Slice your peppers into strips, peel your shrimp, mince your garlic and ginger.

Mix together the cornstarch and soy sauce in a medium-sized bowl, stirring until dissolved.

Stir in the broth, ginger and chili flakes (if using, I am telling you, spicy-city), set aside.

On to the frying! Heat the oil until it shimmers, add the garlic and cook, stirring until you can smell it - about 30 seconds.

Throw in the broccoli and carrot, cook for 3 minutes.

Add in the peppers and green onions, stir and cook for 3 more minutes.

Pour in the sauce, add in the shrimp and cook for 3 - 5 minutes until the shrimp is cooked and opaque and the sauce has thickened somewhat.

I separated this into 4 enormous portions at 329 each, including 1/2 c rice.

It was so pretty I had to take a picture mid-eating.

Enjoy!