Shrimp and Veggie Stir Fry – Happy Chinese New Year!

Need a high-speed and nutritious meal for a weeknight supper?  Here’s my simple version of a shrimp and veggie stir fry supper.  Stir fry dishes are always my go to meal whenever I need something under 30 minutes.  You can get as fancy as you want to, or just utilize the ingredients you have in the refrigerator before the expiry date.  I had some medium size shrimp and tons of fresh vegetables, so I put the sous chef to work (aka my husband) and in no time we were sitting down to a delicious stir fry over jasmine rice.  So here’s how I went about it.

img_8946Chopped up broccoli, red peppers, yellow peppers, carrots, spring onions and cilantro.   I tossed a bit of EVOO (extra virgin olive oil) in a wok and sauteed some red onion till caramelized.  I then added some fresh minced garlic and some chilli flakes.  In a separate pan, I added some chopped ginger, garlic, light soy sauce, Thai green paste, honey and some water.  I let this warm on the back burner till it thickened a bit.

img_8948

I threw in the vegetables and stir fried it on high heat with the onions, garlic and chilli flakes, making sure I tossed it around with a spatula to prevent it from burning.  I also made sure they stayed crunchy as I did not want them drowning in the sauce.  I removed it from the pan and kept aside.  I then stir fried the shrimp on high heat for a few minutes, then added the sauce that I had simmering on the back burner, and last but not least I threw in the veggies making sure the sauce was incorporated with the veggies and shrimp.

img_8968As you are stir frying the veggies and shrimp, get a pot of jasmine rice cooking at the same time.

img_8972A comforting and nutritious meal in under half an hour and does not compromise on flavor.  Happy Chinese New Year (the year of the rooster).

38 comments

    1. Thanks so much Sue. Appreciate the nod and the support you provide on my blog. Love your posts and your ramblings :)….. and how lucky you are to be in New Mexico with a different set of grands! Heart-warming!

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    1. Thank you so much Julie. Stir fry dishes are so versatile aren’t they? Love shrimp too, but sometimes use chunks of salmon. I usually cook brown and white basmati rice, (which is Indian), but ever since I found the Jasmine Thai rice, I’m sold. I don’t think I’ve seen a brown version of it, which would be a lot healthier actually.

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    1. Thanks Freda, love the colors. I always feel the more colors you incorporate in a dish, you know it’s gonna be healthy as there are so many vegetables one can add to make a dish healthier. I’ll have to try some Goan spices in my next stir fry dish 🙂

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    1. They are pretty versatile aren’t they? I’d loved to have added snow peas or bamboo shoots, but I didn’t plan ahead before I made the dish. I definitely favor sous chefs, they are a boon when it comes to all the prep work. I’m off to check your stir fry post Judi:)

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  1. Love this dish on so many levels- beginning from putting the sous chef to work….mine is not good at chopping but helps with clean up 🙂 i have not used Thai green paste but after reading your recipe, want to head out right now and get it. I can just imagine the aroma of this wonderful stir fry over jasmine rice! Yum! I also love a quick, easy stir fry meal.
    Perfect timing for Chinese New Year! Happy year of the rooster!

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    1. Thanks so much Sandhya. You’re too kind 🙂 Yes, my sous chef gets quite a work out each night. I feel so many dishes require so much prep work ahead of time, that this cuts down my time in the kitchen by half. I’m sure your husband does a great job with the clean up too. Love stir fry meals, they can be so versatile. Happy year of the rooster to you too 🙂

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