Ahoy! It was that time again. Time to wake of some of those little shrimpies in the freezer and eat ‘em up. I wanted something saucy and flavorful and packed with veggies. Light and quick and easy to make. And something that the whole famdamily would like.
Is that SO MUCH to ask?
Yes, normally it would be. But not this time! We all LOVED this. There was even a bit of a scuffle over the last of it. (Zach won if you’re keeping track). And my most stubborn, independent-minded (I refuse to say ‘picky’) child liked it, which I consider a small victory on the battlefield called dinner.
The beautiful thing about this recipe? You could just as easily use chicken, beef, or pork, or switch out the veggies. This time I used a combo of broccoli, orange peppers, and onions, but could easily imagine snap peas, carrots, celery, zucchini, or scallions. Whatever happens to be wilting in my crisper
Shrimp and Broccoli Stir-Fry
adapted from Cooking Light
Serves 4 hearty appetites
1/2 cup fat-free, less-sodium chicken broth
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
4 teaspoons cornstarch
1 teaspoon sesame oil
1/2 teaspoon black pepper
4 teaspoons canola oil, divided
1 teaspoon ground ginger
1 tablespoon minced garlic
1 pound peeled and deveined small or medium shrimp
1/4 teaspoon salt
4 cups small broccoli florets and chopped orange bell peppers
1 small onion, sliced vertically
1) In a small bowl, combine first 6 ingredients (broth through black pepper). Whisk together and set aside.
2) Heat 2 teaspoons of canola oil in a large nonstick pan over medium-high heat. Add ginger and garlic and saute for about 30 seconds. Do not let the garlic get overly brown. Add the shrimp, sprinkle with the salt, and stir-fry for about 3 minutes, until the shrimp are firm and no longer pink. Remove the shrimp mixture to a bowl and keep close by.
3) Add the last 2 teaspoons of canola oil to the pan. Add the veggies and stir-fry for about 4 minutes, until the broccoli and peppers are just beginning to soften. Add the shrimp mixture back into the pan. Whisk the sauce mixture together and pour into the pan. Stir and cook for about 1 minute, until sauce is thickened.
4) Remove from heat and serve over rice.