Shrimp Stir Fry

For whatever reason  I've been on quite the Asian cooking streak lately. This stir fry and the orange glazed chicken were both made in the same week. No idea where this craving has been coming from, but I like it. Stir fries are not only great because they are quick and easy, but I love that you can pretty much throw any and all types of vegetables into your skillet (or wok) and it will be delicious. That's exactly what I did with this recipe. As for the protein, feel free to sub out the shrimp with chicken, beef, tofu or whatever you'd like. Any of those would be tasty here. Make this for dinner tonight. You won't be disappointed.

Shrimp Stir Fry

(serves 4)

Ingredients:

- 1 lb cooked shrimp

- 1 tbsp sesame oil

- 3 to 4 tbsp low-sodium soy sauce

- 1 tsp dried ginger

- 1/2 tsp onion powder

- 1 red bell pepper, sliced into strips

- 1 head of broccoli, florets only

- 1 (8 oz) bag of sugar snap peas

- 2 cups of shitake mushrooms, sliced into strips

 1 (8 oz) can of baby sweet corn

- Salt & pepper, to taste

- Optional: sesame seeds, for topping

Method:

1. Place the red pepper, broccoli, sugar snap peas, and mushrooms into a large skillet (or wok) on medium-high heat. 

2. Add the sesame oil and soy sauce (choose how many tbsp are to your liking) to the pan, and toss the vegetables around to coat them.

3. Sprinkle the dried ginger, onion powder, and salt & pepper over top and once again stir the vegetables around the pan to make sure the spices are evenly distributed. 

4. Cook the vegetables for about 8 to 10 minutes, or until they begin to soften.

5. When the vegetables are about done, add the baby corn and shrimp, and cook for an additional 2 minutes. 

6. Optional: Sprinkle sesame seeds over top before serving. 

Since I'm on the low-carb dinner plan for a while I ate this dish as is, but feel free to serve over top of rice or noodles. Both would be delicious!