Stir-Fried Shrimp and Vegetables
A stir-fry is a quick, easy and, depending on the ingredients, healthy meal for any occasion. However, when a variety of vegetables is included, there is a certain amount of prep work involved. I usually do not mind that but, unless I plan ahead, I don't always have the appropriate fresh vegetables on hand or the extra time to clean and cut them all. That is when frozen mixed vegetables come in handy. The variety I like to 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. If desired, make it even quicker by purchasing shrimp that are peeled and deveined.
- 2 tablespoons canola oil
- 1 pound large shrimp, peeled and deveined
- 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)
- 1/2 teaspoon grated fresh ginger root (or 1/4 teaspoon grated dried ginger root)
- Pepper to taste
- 2 tablespoons dry sherry
- 1/2 teaspoon soy sauce, preferably lower-sodium (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 2 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.