Shrimp Stir Fry
Needing a quick dinner the other night, I went to the refrigerator to see what I could find. With all of our traveling, there wasn’t much to choose from, but I did come across some broccoli and frozen shrimp. I figured I could make a quick stir fry out
of those two ingredients, so that’s what I ended up having.
First, I sauteed the shrimp with just a little salt and pepper. As soon as they turned pink (it only takes about 3 minutes), I removed them from the pan. I then added scallions, garlic, and grated ginger root to the pan, and stir fried that for a minute before adding the broccoli. I had fresh broccoli, but fresh could be replaced with frozen, although it wouldn’t quite have the same texture. After stir frying the broccoli for a minute, I added chicken stock, rice wine vinegar, and soy sauce to the pan, covered it, and let the broccoli steam for about 5 minutes, just until it was crisp tender. I returned the shrimp to the pan, let them heat through, and then served the stir fry over brown rice with a drizzle of sesame oil (a little bit goes a long way!).
For being so simple, this was a really delicious stir fry. The rice vinegar adds a nice background taste, while the sesame oil brings the whole dish to a new level of flavor. I tried the recipe for a simple dinner, but I will definitely be using it again for future dinners.