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This is pretty accurate . . .
Okay, now that business is out of the way, let me share one of my favorite ways to make sure I eat my veggies. Stir fry is a quick, easy way to get a healthy dinner on the table. If you’ve prepped the vegetables ahead of time, that makes it even quicker. Alternately, you can use bagged frozen vegetables (they even sell a mix for stir-fry) and that makes it go that much faster. Pretty much any veggies work in this, but I like a mixture of sugar snap peas, broccoli, peppers, and onions. I also tossed in some bamboo shoots and they gave it a nice texture. You can choose any protein you like, or leave it at just the vegetables and this recipe still works. As an added bonus, I got Lane to eat broccoli making it this way, so if you have picky eaters (which I do not, save for the broccoli), try this as a way to get them to eat some new veggies.
Shrimp Stir Fry
- 1 lb. large shrimp, peeled and deveined
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 1 onion, cut into strips
- 8 oz. can bamboo shoots, drained
- 4 oz. white button mushrooms, sliced
- 2 C. broccoli florets
- 2 C. sugar snap peas
- 1 Tbs. olive oil
- 2 cloves garlic, minced
- 1 Tbs. minced fresh ginger
- 1/3 C. reduced-sodium (lite) soy sauce