One of my favorite foods is Asian. I love Chinese food, be it greasy take-out Chinese or fancy sit down Chinese, and I love Japanese stir-fry & Teriyaki. Not too big on Thai or Korean, but I digress. Stir-fry is also the easiest thing to make at home. As long as you have soy sauce, ginger (either powdered, candied or gingerroot that you grate yourself could be used), garlic and some rice and veggies- you have a meal.
Fresh veggies!
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The original recipe that I used for this particular meal is for beef stir-fry, but I wanted to use shrimp (which is again one of my favorites), so I amended it a bit (if you decide to use chicken or beef, cook it in the skillet with some oil before you make the veggies, then put it in a bowl and cover it to keep it warm… shrimp cooks really fast so the directions are different). But like I’ve said before, you can use anything: chicken, beef, shrimp or even tofu I suppose. Its totally open to interpretation. You can use any rice you like also. Brown rice, jasmine rice, white rice… whatever! Any vegetables you have can be used, I used carrots, onion and broccoli but you can throw in peas, snap peas, water chestnuts, anything you like. You see how versatile it is? It’s the perfect meal for nights when you have tons of stuff in the house but no clue what to make.
SHRIMP STIR-FRY
Ingredients:
- ½ cup soy sauce
- 2 tbsp. lemon juice
- 1 tbsp. cornstarch
- 1 tbsp firmly packed dark brown sugar
- 1 clove garlic, crushed
- 1 tsp. black pepper
- 2 tbsp. vegetable oil, divided
- 1 pound shrimp, peeled & deveined and preferably tail-off
- 1 medium onion, thinly sliced
- 2 medium heads broccoli, or one frozen 16 oz. bag broccoli cuts or florets
- 2 tbsp. grated gingerroot, or 2 tsp. ground ginger
Directions:
- In a small bowl combine the soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.
- Heat 1 tbsp. oil in a large skillet or wok over medium-high heat. Add onion and stir fry for 5 minutes then add carrots and broccoli (cut into florets, or just cuts if using fresh) along with ½ cup water. Bring to a boil. Reduce heat and simmer for 3 minutes.
- Add shrimp to skillet along with ginger and soy sauce mixture. Bring to a boil, and cook, stirring constantly, until sauce thickens, about 3 minutes. Make sure shrimp is opaque and pink, if so, then its done. Serve hot over rice or noodles.
And there ya go. A quick, filling and delicious meal you can make with everything and the kitchen sink! Those shrimp look amazing, don’t they? Don’t you want to reach into your monitor and grab one? Yeah. I know. If only Willy Wonka’s attempt at sending food through the TV was feasible. Then you could indeed grab some of this yummy stir-fry. But thats okay, I’m sure the Big Mac you’re eating is really good, too.
Yeah, messy plating job in exhibit A, but dude, seriously- this ain’t Bon Appetit.
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I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
I’ve done this kind of stir fry before (sans sauce) and it’s delish just eaten on it’s own <3. If you have/can get Sesame Oil, you can drizzle a tablespoon right at the end after you’re done cooking and just toss it about. The oil just goes so well with the soy sauce and ginger. Yum.
I gotta make me some stirfry soon, man. Your pictures always make me hungry for whatever you’ve been cooking/baking ;A;
Mmmm… I love stir fry, but I’m not always successful when I try to make it on my own. Guess I need to practice more! 🙂
Kari- I keep meaning to buy Sesame oil and always forget. I really have to write it down… I sometimes throw some toasted sesame seeds in with it though.
Amanda- Really? What goes wrong? I like rice from Chinese food places better than the rice I make at home, thats the only downside for me. I’ll have to buy a rice steamer lol.
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