If you love vegetables, stir fry is the perfect meal. You can use almost any combination of vegetables you have on hand. I more often than not make stir fry without meat but tonight I added some pre-cooked shrimp. You can also use left over chicken, beef or pork. But the stars of this dish, for me, are the vegetables. There really is no right or wrong combination of ingredients but this is what I used tonight.
Baby bok choy
Red bell pepper
Canola oil and toasted sesame oil
6 T water
3 T catsup
2 T soy sauce
1 tsp grated ginger
1 tsp grated garlic
2 tsp honey
1 T cider or rice vinegar
1 T cornstarch
Cut up all of the vegetables into bite size pieces.
Heat a tablespoon of canola oil in your wok until it’s very hot. Add the vegetables and drizzle with a tablespoon of toasted sesame oil.
Cook the vegetables until tender crisp stirring frequently. Be careful not to overcook them.
Mix the ingredients for the sauce in a small bowl. With a microplane grate the ginger and garlic.
Whisk in the water, catsup, soy sauce, honey, and corn starch.
Add the shrimp to the wok with the vegetables. They’re already cooked so they just need to be heated.
Add the sauce, stir and cook over high heat until it thickens a bit. Serve over rice and enjoy!
Stir fry. It’s what was for dinner tonight.
NOTE: Shredded green cabbage, summer squash, broccoli, green onions, green beans, baby corn, water chestnuts. Any of these vegetables are great for stir fry.
3 thoughts on “Vegetable and Shrimp Stir Fry”
Shrimp are a unique source of the antioxidant and anti-inflammatory nutrient.
This looks absolutely delicious! Thanks for sharing 😃
Thanks Becca Lin. It is a fast and delicious dinner.