WHAT ON EARTH IS GOING ON AND WHY ARE THERE VEGETABLE ON THIS BLOG??
Hello friends! I hope you weren’t shouting that as you read the title of today’s post. It’s true, your sugar junkie friend needs, even craves, a few veggies in her life.
No seriously – vegetables are sort of delicious; especially in stir fries with delicious homemade sauces. Although it has taken me awhile to find all the freaking ingredients for dishes like this, I have to say it was worth the wait. Aside from satisfying my craving for takeout, I even managed to pack in some nutrients. Now if I could just remember to buy vegetables
ever more often…
Here’s your main lineup for this dish: broccoli, sugar snap peas, and carrots. I’m sure you could throw in any sort of stir-friable veggie you wanted, but these were what was called for and were even on sale at the super market! LOVE IT.
Next is my favorite stir-fry protein: shrimp. And can you believe they were also on sale?! Two pounds for under $10. It was a glorious day at the grocery store.
Have I mentioned how much I love grocery shopping? It’s probably not the most affordable stress-reliever out there; but I love just walking up and down the aisles perusing food stuffs, imagining what I could concoct in my kitchen during the week. I even found arborio rice nestled among the boring plain rices, so perhaps risotto will show up on the blog in the near distant future. 😉
I’m also a big proponent of one-bowl meals, and this stir-fry checks that off my list as well. Super quick, super easy, super rich in all those umami Asian flavors I’ve come to love over the years.
The sauce does require you to have a few harder-to-find ingredients, though many grocery stores have equipped their ethnic aisles with everything you’ll need. If not, go roaming for an Asian Supermarket; they are a whole other form of
procrastination adventure for the aspiring cook. Also, you can get red food coloring ridiculously cheap over there, which may be helpful to any of you currently obsessed with red-velvet everything for Valentine’s Day.
Though I love crazy, over-the-top decadence when it comes to desserts, I enjoy the simplicity this stir fry brings to the table. It’s light yet filling, veggie-laden yet packed with flavor, and healthy while still satisfying my deep cravings for take-out. A win on all accounts.
Check back tomorrow for another Valentine’s Day sweet treat!
Veggie Filled Shrimp Stir Fry
Adapted from: My Culinary Quest
3 tsp canola oil, divided
20-25 shrimp, peeled and deveined
3 scallions, chopped
1 medium head of broccoli, cut into manageable florets
1/2 cup chopped carrots
3/4 cup snow peas
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh basil
for the sauce:
2 tbsp low sodium soy sauce
2 tbsp hoisin sauce
1 tsp sesame oil
1/2 tsp sriracha
2 cloves minced garlic
1/2 tsp ground ginger
1 tsp mirin
3 pinches of cornstarch (I used about 1/4 to 1/2 tsp)
rice and lime wedges for serving
1. Cook rice. Set aside until ready to serve. While rice is cooking, whisk together all ingredients for stir-fry sauce in a small bowl. Set aside until ready to use.
2. Heat half the canola oil in a large skillet over medium-high heat. Add shrimp and cook until pink, 2-5 minutes, then remove and set aside.
3. Add the second half of the oil to the skillet and add the veggies (scallions through snow peas) and stir-fry for 5-8 minutes or until tender crisp. Add shrimp back into skillet and pour sauce over everything. Add cornstarch and stir to dissolve into sauce.
4. Toss until everything is well coated and cook until heated through. Let sauce reduce for 1-2 minutes. Add basil and cilantro, then serve over rice with lime wedges, if desired.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain