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.
Chopped 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.
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.