Wednesday, February 27, 2013

Clean Eating Linkup!

Here's my super delicious recipe for the Clean Eating Linkup with MamaLaughlin and Skinny Meg!

Spicy Chinese Shrimp Stir-Fry:
  • 1 pound shrimp, peeled and deveined
  • ¾ tsp cayenne pepper
  • 1 clove garlic
  • ½ red bell pepper, sliced into strips
  • ½ green pepper, sliced into strips
  • ½ cup sugar snap peas
  • ½ cup baby corn
  • ¼ cup low-sodium soy sauce
  • ¾ cup chicken stock
  • 1/8 cup cornstarch
Shrimp - Oil and Sauce
Nothing organic here—girl on a BUDGET ;)
  • Pour oil into pan and allow to heat for 2 minutes. Add garlic and cayenne pepper. Next, add vegetables. I also added some cayenne directly onto my shrimp before cooking. What can I say? Some like it hot!
  • Cook for 5-6 minutes or until vegetables are tender.
  • Add shrimp, cook until opaque (this color usually means shrimp are thoroughly cooked! and took me about 5 minutes).
  • Combine chicken broth and cornstarch in a bowl, stir until combined. Add to pan and continue to mix.  (This should thicken the liquids into a sauce…cornstarch is amazing)
  • Eat plain or serve over brown rice :)
Shrimp Cooking
Tips – I’m by no means the world’s best or smartest chef, but I’ve found that heating the pan to medium works best for me. Otherwise I get overwhelmed and behind on stirring and garlic burns or vegetables burn. It may not technically be “stir-fry” because it’s being cooked at a lower temperature, but it still rocks. Also, use whatever vegetables you want. Sometimes I use what I listed, other times I throw in the vegetables from the fridge that are close to death. Have fun with it!
Final Shrimp Cooked Served over brown rice.

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