Hey, What’s Cookin’?
Heyo! Mondays are tough enough without hassling over getting dinner on the table. As usual, you need lots of vegetables and some tasty protein, and you need it FAST. But what to make? Why does it always seem that when you’re in a hurry, you are usually short on inspiration as well?
So say Hello to this Shrimp & Vegetable Stir Fry! It’s a one-skillet, one cutting board board meal–now you can’t get much easier than that! Swing buy the supermarket and grab the shrimp on the way home from work. And while you’re at it, buy the cauliflower rice in the freezer section so you can get this meal on the table even faster. You could even buy the matchstick/grated carrots, too; use the leftovers in salads the rest of the week.
If you don’t yet have organic hoisin sauce on hand, or just plain don’t like the taste of commercial hoisin sauce, I suggest you make your own. I like this recipe from Genius Kitchen because it uses basic ingredients found in most pantries. Is it 100% authentic? No. But it’s far tastier than a lot of those chemical-laden, weird-tasting, syrupy hoisin sauces out there. Use low-sodium soy sauce to dial back the salt and let the other flavors shine through. And if you don’t have Chinese hot sauce, just use Tabasco!
Shrimp & Vegetable Stir Fry
Adapted from: a recipe by Wolfgang Puck featured in the Hartford Courant
- 2 tbs grapeseed oil (grapeseed oil has higher smoking point than olive or canola oil)
- 1 lb medium fresh shrimp; peeled & deveined
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbs minced garlic
- 1 tbs minced or microplane zested fresh ginger
- 1 green bell pepper, stemmed, seeded, deveined and cut into 1/4 inch strips
- 1 red, orange, or yellow bell pepper, stemmed, seeded, deveined and cut into 1/4 inch strips
- 1 lb snow peas, ends trimmed and cut in half on diagonal
- 1 cup grated or matchstick carrots
- 1/4 cup organic hoisin sauce
- 4 cups cauliflower rice, cooked (buy bags of it in the freezer section to make your meal prep faster!)
- 1/3 cup scallions, sliced; both white and green parts
- 2 tbs toasted sesame seeds
- Heat 1 tbs oil in a large nonstick skillet over med-high heat. Sprinkle the shrimp with the salt and pepper.
- Add the seasoned shrimp to the skillet along with the garlic and ginger. Stir fry for 1 minute until the shrimp turn pink. Remove the shrimp/garlic/ginger to a bowl and set aside
- Heat the other 1 tbs of oil in the skillet and add all the pepper strips, snow peas, and matchstick carrots. Stir-fry 2 to 4 minutes, or until the vegetables are tender-crisp.
- Add the hoisin sauce and the shrimp back to the skillet. Continue to stir-fry for another 2 minutes; until shrimp are cooked through and hoisin sauce coats all ingredients.
- Serve the stir fry over the cauliflower rice. Garnish generously with the scallions and the toasted sesame seeds.
Photograph via Pinterest