These days I’m all about quick dinners. Besides the usual after work time crunch, who wants to spend extra time in the kitchen on these beautiful (and sometimes hot!) summer evenings? Stir-frys come together fairly quickly and are perfect for using all the veggies in your fridge. This recipe packs a fiber punch from the veggies, and the amount can be increased even more with a high fiber base such as brown rice. For this recipe I chose to use a Jasmine rice instead to add a layer of flavor. On the other hand, the canola oil is a neutral flavor and better for high heat cooking than olive oil, which is why I’m using it here. I’ve found shrimp to be a good, quick-cooking protein (~3 minutes and you’re done!) and makes any meal feel a little more fancy. The shrimp can easily be eliminated for a delicious and nutritionally complete vegetarian or vegan meal.
Shrimp and Ginger Vegetable Stir Fry (serves 2 adults and 1-2 pre-schoolers)
1/2 container baby Bella mushrooms, sliced
1-2 stalks of broccoli, cut into small florets
1/4 bunch asparagus, cut into 1-inch pieces
2 scallions, thinly sliced white and light green parts
2 large carrots, cut into thin rounds or matchsticks
1 inch peeled and minced ginger
1 tablespoon Canola oil (have extra on hand)
1-2 teaspoons sesame oil
1/2lb shrimp, peeled and deveined
1/2 cup dry jasmine rice
Salt and pepper to taste, red pepper flakes or hot sauce if you want to spice it up
1. Heat the canola oil in a pan. In a separate pot cook the rice according to package directions.
2. Toss the carrots and broccoli into the pan with the oil and add a pinch of salt and pepper. After they begin to soften add the mushrooms and asparagus. Add more oil as needed to ensure the vegetables don’t burn.
3. When all of the vegetables are soft add the scallions, sesame oil, ginger and shrimp and cook until the shrimp are opaque white in the center, ~3 minutes.
4. Place the rice in a bowl, spoon the stir fry on top and enjoy!