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!