Shrimp & Veggie Stir Fry
For as long as I can remember, I grew up eating stir fry. Whether it's vegetable stir fry, chicken stir fry, or pork stir fry, our family dinners will have one dish that is stir fried. And I can't say I blame my grandma (she's the one that cooks in our house). It's versatile, easy, quick, nutritious, and most definitely delicious.
Most of the time, stir fries are made with a mishmash of things found around the kitchen. They are especially good when made with leftovers. However, today, I have a recipe for shrimp and veggies stir fry that is both delicious and nutritious. I'm a seafood fan, and shrimp stir fry is probably one of my favorite dishes to make at home.
SECRET TO A DELICIOUS DISH For the veggies, I would suggest using your favorite type. Broccoli is always a good choice, but you may use whatever you desire, such as cauliflower, carrots, etc. In this recipe, I use broccoli and snow peas, both of which gives the dish a good crunch and added fiber.
You may also use either fresh or frozen shrimp. I made mine using frozen and found the result to be just as delicious. The EZ peel shrimps are my particular favorites. It's nice that I can store shrimp in the freezer and pull them out to use whenever I need.
Then, of course, Nam Prik Chili Sauce gives this dish the extra "umph!" in terms of kick. With the amount used, I would say it gives this recipe a spicy rating of mild. It tingles your tongue, but doesn't melt your face off. If a hotter dish is desired, try adding chili flakes.
SHRIMP & VEGGIE STIR FRY
- Mix together soy sauce, oyster sauce, vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch, and Nam Prik Chili Sauce.
- Heat large skillet or frying pan over medium-high heat. Add shrimp and cook until pink.
- Add veggies and cook until tender (about 5 more minutes).
- Stir in sauce mixture and cook until thickened, 1 - 2 minutes more.
- Garnish with chopped green onions and sesame, if desired. Serve with steamed rice and enjoy.