Shrimp Stir Fry

   

Love a good Stir Fry? I know I do! A Shrimp Stir Fry is as quick as chopping up your veggies and mixing together your sauce. The awesome part of making a stir fry is it is so customizable to your veggie taste or whatever you have on hand. Use the simple sauce in this recipe and change up any of the veggies and make it all your own!

SHRIMP STIR FRY

The key to stir frys is having all of your ingredients ready to go in the pan before you begin the cooking process. Everything comes together very quickly and you can end up with very mushy veggies if you don't plan ahead.

Begin with chopping up some fresh Ginger Root. Use a spoon to scrap off a portion of skin. (you can store the rest of your ginger root wrapped in plastic in the freezer until you need it again)

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Dice up the ginger root. (mmmmm.... Smells so good!) (Don't mind the soy sauce I spilled all over the board! HA!)

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You can use whatever cabbage you like. I love Baby Bok Choy. I found it for a fabulous price at a wholesale farmers market. Seriously, these little babies inspired my whole dish!

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Chop them up too.

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Carrots and onions cut about the same size.

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Heat a little Sesame Seed Oil and Vegetable Oil in a large skillet or Wok.

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Throw in your longest cooking veggies first.

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Then Bok Choy.

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I love using Sugar Snap Peas in my Stir Fry! So Yummy!

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Diced Ginger and Garlic next.

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Add peeled and deveined Shrimp and you know that you don't have long until you are ready to EAT!

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For your sauce, mix together Soy Sauce and Garlic Chili Sauce.

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A little Cornstarch.

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Hoisin Sauce.

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And Oyster Sauce.

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Pour your sauce into the Stir Fry.

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Thin out the sauce with a little water.

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Throw in some Bean Sprouts last. You want your sprouts to be heated, but very crunchy still.

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Serve over Rice.

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Use some Chop Sticks and Enjoy your Dinner!

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SHRIMP STIR FRY

2 Tbsp Vegetable Oil

1 Tbsp Sesame Seed Oil

1 Onion , julienned

1 C. Carrots, julienned

3 Baby Bok Choy, chopped

1 C. Sugar Snap Peas

1 1/2 Tbsp Ginger Root, diced

1 Tbsp Garlic, diced

20-25 medium Shrimp, peeled

1 C. Bean Sprouts

SUACE:

1/4 C. Soy Sauce

1 Tsp Garlic Chili Sauce

2 Tsp Cornstarch

1 Tbsp Hoisin Sauce

1 Tsp Oyster Sauce

2-3 Tbsp Water

Heat oils in a large skillet or wok. When pan is very hot, add carrots and onions. Stir for about 30 seconds. Add Bok Choy, peas, garlic, & ginger. Toss in Shrimp. Stir occasionally while shrimp cook. Stir together ingredients for sauce, minus the water, in a small bowl. When shrimp are cooked pour in sauce. Add water a tablespoon at a time until sauce is the consistency desired. Add Bean Sprouts and toss. Serve immediately over rice. ENJOY!

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