Sunday, March 28, 2010

Shrimp and Vegetable Stir-Fry

We are 12 hours and counting before we leave for vacation and this week has been a blur. 

It's been a busy week but also a great week in terms of cooking inspiration.  I got this ciabatta recipe from the writer of this blog which I fully intend to try out once I get from vacation.  I also am the proud owner of Heidi Swanson's cookbook (which my husband said is an unusual choice for reading on the plane) and am hoping to try this recipe while I'm on vacation.  And last night dinner was popcorn and klondike bars while watching a movie which was pretty amazing.

The one thing I did cook this week was our "let's use up all the vegetables in the fridge" stir-fry.  I used to make stir-fry's by dumping in half a bottle of store bought sauce and we would end up dumping soy sauce over everything to give it some flavor.  This recipe solved that problem and it's pretty healthy if you use reduced sodium soy sauce and broth.

Shrimp and Vegetable Stir-Fry

This recipe came from a Weight Watchers cookbook originally.  Feel free to use whatever vegetables you have available.  We've done mixes of broccoli and mushroom, frozen mixed vegetables and cauliflower and peppers. 

The best thing about this recipe is how easy and flavorful the sauce is - it will make your next stir-fry amazing.

2/3 cup reduced-sodium vegetable broth
4 tbs reduced-sodium soy sauce
2 tbs cornstarch
2 tsp hoisen sauce (look for this by the soy sauce in the supermarker)
1/2 tsp red pepper flakes

4 tsp canola oil

1 pound peeled and devenined shrimp

1/2 tbs garlic, minced

6 cups vegetables (broccoli, sliced peppers, mushrooms, etc...)

2 tbs chopped cilantro (optional topping)

1.  Stir broth, soy sauce, cornstarch, hoisen sauce and red pepper flakes together in a small bowl and set aside.  Mix well, the cornstarch will want to stick to the bottom in a clump.
2.  Head a wok over medium-high and add 2 tsp oil.
3.  Cook shrimp until they are opaque in the center (about 3 minutes) then remove shrimp from heat.
3.  Heat remaining 2 tsp of oil and add garlic.  Saute until fragrant (about 1 minute).
4.  Add vegetables.  Stir-fry to your desired tenderness and add broth mixture (stir again to release cornstarch).  Cook, stirring constantly until the mixture boils and thickens.
5.  Top with chopped cilantro and serve with brown rice.

Serves 4 and will reheat nicely.  Be prepared to share some with your co-workers.

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