Stir fries are a quick and easy meal that can include just about anything except the kitchen sink. The basic technique requires an array of vegetables, a protein and a sensational stir fry sauce. In most cases, the protein should be cooked before the vegetables unless it is a seafood stir fry in which case you want to give the veggies a head start. You can use anything from chicken to beef to tofu or shrimp. Give this simple recipe a try and let me know how it goes in the comment section below.
20 Minute Shrimp Stir Fry
2 tbsp reduced-sodium soy sauce or tamari
2 tbsp seasoned rice vinegar
2 tbsp brown sugar
2 garlic cloves, finely minced
1 inch piece fresh ginger, finely minced
2 tsp cornstarch (optional!)
1 tsp Sriracha or other chili garlic sauce
2 tsp toasted sesame oil, for stir-frying
1 tbsp flavorless oil
1/2 lb chopped broccoli
1 red bell pepper, sliced
1 (8 oz.) can water chesnuts, drained and rinsed
1 lb peeled and cleaned shrimp
3 green onions, thinly sliced (white and light green parts only)
1 tsp sesame seeds
1 to 2 cups white or brown rice
Step 1: Cook rice according to package directions.
Step 2: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, sriracha and sesame oil until ingredients are well combined. Set aside.
Step 3: Heat oil in a large skillet or wok over medium high heat. Add the broccoli and red bell pepper. Cook for 3 to 4 minutes or until vegetables begin to soften. Add the shrimp and water chestnuts and cook an additional 2 to 3 minutes. Next, add the stir fry sauce and mix until all ingredients are evenly coated. Continue cooking stir fry until sauce thickens and shrimp just turn pink.
Step 4: Remove from heat and garnish with green onions and sesame seeds. Serve hot with rice.
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