Tuesday, March 1, 2011

Shrimp Stir Fry

Tonight was stir fry night... I have not been very good lately eating veggies so I loaded up on them for this dish.  I really don't have a set recipe.  I usually start by thawing some shrimp:

You can add as much or any type of veggies - tonight I used broccoli, a mixture of peppers (frozen from Trader Joe's), scallions, julienne carrots, and sliced water chestnuts.

Start by putting 1 T oil in a stove top wok and heat on medium-high.  Then add shrimp - these cook fast and I find by cooking the shrimp first, the flavor stays in the oil for cooking the veggies.

Remove shrimp and set aside while cooking veggies.
 I love the colors!

 I also added some dry roasted peanuts before adding the sauce.  For the sauce - start with a tbl. of chili paste to kick it up a notch (optional) and about 3-4 tbl. of stir fry sauce (any kind will do).  Add shrimp back in and stir until heated through.

Serve over Jasmine rice - I've used either the 90 minute Uncle Bens or Trader Joe's sells a nice Jasmine rice in their frozen food section.
 John's giving this 4.5 stars!

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