Monday, February 4, 2013

Spicy Chinese Shrimp Stir-Fry

Yesterday was kind of awesome. I had to leave work early to be able to safely get home (my little car doesn’t like the snow). So, I came home and enjoyed the day. See my snowy picture from the workout room here.
Then, I dove into dinner. Sometimes cooking dinner is like therapy for me. Especially going from nothing to something that I love! The icing on the cake? When my boyfriend loves it too! He’s quite a picky eater, but I’ve somehow conquered most of his fears. I mean the kid is eating Chobani yogurt as sour cream now! SUCCESS!! He’s also doing The Biggest Loser Challenge with me at the apartment complex, and he’s rocking it. He’s cut back on his cheese and ranch consumption and has dropped 5 pounds so far. I love that he’s dedicated. Because of that dedication, he’s eating all of my healthy “voodoo” food that I make him. (He’s a country boy so some vegetables still freak him out lol). Last night I made us a Spicy Chinese Shrimp Stir-Fry. I played around with this recipe a lot and this is the final product:
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.
Tomorrow I’m on the road all day again for business, but hopefully it won’t be as busy! 

1 comment

  1. Wow!. This stir fry sauce recipe is very great because it is nice to our health to our body and it is looking delicious. In fact, I think this is the best dish for our dinner today. Thank you for sharing this with us.


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