Last week was a clean the fridge out kind of dinner and I had a craving for something Chinese. So I came up with this combination of veggies and shrimp for a quick meal. I always keep pre-cooked frozen shrimp in the freezer since it’s so easy to whip up a meal with them!
2 tbsp peanut oil
1 cup thinly sliced baby carrots
1 1/2 cups sliced mushrooms
1 cup diced onion
3 cloves garlic, crushed and minced
3 cups cooked and sliced string beans
1/2 cup cashews
2 cups pre-cooked frozen shrimp – thawed, tails removed
1 tsp corn starch
1 tbsp sesame oil
1/4 cup teriyaki sauce
1/4 cup low salt soy sauce
In a wok or big saute pan, heat the oil and start cooking the sliced carrots.
After about 3-5 minutes, add the mushrooms. Keep it on high heat to dry off the moisture the mushrooms emit, otherwise everything will be soggy.
Once most of the mushroom liquid is gone, add the string beans, garlic, sesame oil and cashews. Toss it up and cook for about 5 minutes.
Add the teriyaki and soy sauce. Cook for another few minutes and then add the shrimp to warm it up. Do not overcook at this point. Just 2 to 3 minutes on high heat.
You should have some moisture still in the pan from the shrimp, etc. Mix the corn starch with about 2 tbsp of water in a separate dish. Once the corn starch is dissolved, add that to your shrimp and veggies and stir. Within a minute or so you’ll see the whole mix get a nice glaze to it and the liquid left in the pot should tighten up and not be so runny.
That’s it! Time to eat. You can serve this over white or brown rice, but I’m watching my carbs so I ate it just as it is! This recipe is about 2 hearty servings. You can change it up by adding bean sprouts, water chestnuts, baby corn, etc. or using cooked beef or pork.
Hope you all have a fabulous weekend! See you on Monday (and Tuesday) for our big Seductive Supernatural Release party! We’ll have prizes and more for you!
Also check out our contest at Fresh Fiction which has over $250 in prizes! Woo hoo!