EASY STIR-FRIED SHRIMP WITH ASIAN-STYLE VEGETABLES

SERVES 4

Stir-fries make an easy and healthy meal for any occasion. However, when a variety of vegetables is included, there is a certain amount of prep work involved. I don’t always have the appropriate fresh vegetables on hand, or the time to clean and cut them all. That’s when frozen mixed vegetables come in handy. The variety I use for this recipe includes edamame, snow peas, baby corn, water chestnuts, carrots, broccoli and mushrooms, and comes without a seasoning packet or sauce. I add a few other vegetables for flavor and color, and the seasonings or sauces of my choice. As for the shrimp, you can purchase them already peeled, but I don’t mind taking time to peel them.

INGREDIENTS

2 tablespoons canola oil

1 pound large shrimp, peeled

1/4 large red bell pepper, cut into thin strips

1/4 small onion, cut into thin strips

3 large garlic cloves, minced

1 package (16-ounces) frozen Asian-Style vegetables (without seasoning or sauce)

1/4 teaspoon grated ginger from dried root, or 1/2 teaspoon from fresh root

Pepper to taste

2 tablespoons dry sherry

1/2 teaspoon soy sauce (more if desired)

1 teaspoon toasted sesame oil

Pat shrimp dry with paper towels. Heat a 12-inch skillet over medium-high heat. Add the 3 tablespoons oil, then the shrimp. Sauté just until pink, about 2 minutes per side. Remove shrimp from pan and set aside. Add the peppers and onions to the skillet. Sauté, tossing occasionally, until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the frozen vegetables and ginger. Sauté, tossing often, until desired tenderness, about 6 minutes. Add the sherry, cooked shrimp, soy sauce and sesame oil. Toss for about one minute to combine. Serve immediately over rice, pasta or noodles.

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