Every Wednesday at the appointed hour I sit myself in front of my TV to watch the ABC Wednesday night line up. So tonight as I prepared to began my normal routine of laughing at the antics of the ABC families my stomach growled which brought me back to reality I still need to cook dinner. Looking for a quick meal to fix I had some shrimp so I decided to whip up a stir fry which some how parleyed into something else… but i’ll stop my yammering and get to what you came here for the food.
Asian Inspired Shrimp with Vegetables
Total Cooking Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Yields: 4 servings
Ingredients
1 whole yellow onion
1 half of a red onion
2 whole bell peppers ( I used 4 halves of 4 different colors of peppers)
1 pound of peeled and deveined shrimp
1 cup of chopped carrots
1 whole zucchini
1 whole squash
6 cloves of garlic
2 cups of broccoli
Cooked brown rice
1/4 of a cup of low sodium soy sauce
3 tablespoons of sugar ( I used raw sugar)
1 cup of broth
1 tablespoon of flour ( substitute with cornstarch)
3 tablespoons of water
3 tablespoons of vegetable oil ( for stir fry)
1 tablespoon of Sesame oil (optional)
*Tip* Prior to starting the actual cooking have all your prep done. The process of cooking goes really quickly if you have all your prep work done before hand. That means all the chopping and peeling should be done.
Directions:
1. In a small bowl, mix together broth, soy sauce, sesame oil, and sugar set aside.
2. In another small bowl or cup, stir together the tbsp of flour (or cornstarch) with the 3 tbsp of water and set aside. ( this is added later to help thicken the sauce)
3. Heat the oil over medium-high heat in a wok; add onions and garlic cook briefly, and then add vegetables while continuously stirring. ( it’s a stir-fry after all, lol)
4. Stir-fry vegetables for approximately 5-6 minutes (just long enough to cook the veggies but allow them to remain firm), then add the shrimp.
5. Cook the shrimp 1 minute or until it barely curls and turns slightly pink.
6. Add the sauce mixture and cook 5-7 minutes more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
7. Serve with hot cooked brown rice.
Here are a few pictures of the finished product:
This meal was delicious, and satisfying. it healthier than your normal take out, much less sodium, no msgs, and brown rice ( triple threat) The beauty of this type of dinner is that it packs perfectly for lunch tomorrow. Tonight dinner combined with the laughs of ABC’s Wednesday night shows equaled a blissful evening for me. Are there any quick fix meals you like to make on weeknights? Have you ever tried to make your favorite takeout at home? Comment below
xx. Toya
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