Quick and Easy Shrimp Stir-Fry

September 21, 2011

If you are busy and pressed for time on the weekdays, this vegetable and shrimp stir-fry is a quick and easy dinner option. You can prep the vegetables the night before, after all it's what takes the most time, and throw it all in a pan when you get home. Make the rice while you are cooking the stir-fry and you will have dinner on the table in 15 minutes.

Vegetable and Shrimp Stir Fry

Ingredients:

1 cup shrimp or bay scallops

1 cup snow peas

1 cup sliced carrots

1 cup bell pepper, sliced thinly

1 cup mushrooms (I used shiitake)

1/2 cup water chestnut

2 cloves garlic, mashed or minced

1 tablespoon ginger, sliced thinly

1 teaspoon crushed chili pepper

2 tablespoons cream of chicken

1/4 cup water or chicken broth

peanut oil for stir frying (you can use any oil)

Directions:

Heat oil in wok. Add garlic and ginger and stir fry for 1 minute.

Add carrots, water chestnut, bell pepper and mushrooms. Continue stirring. Then add snow peas and crushed pepper. Stir for 2 minutes. Remove from wok and set aside.

Add bay scallops in hot wok. Cook for 2 minutes without stirring. Add cream of chicken and water (or broth). Stir to mix then add vegetables.

Cook for another minute then remove from wok. Serve with steamed rice.