Shrimp Stir Fry

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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
Steam the broccoli and snow peas until tender, set aside. If you don’t have a steamer, you can boil them in salted water until tender, and then rinse them in cold water immediately and set aside.
Heat the oil in a large, deep skillet or wok over medium-high heat.
Add the garlic and onions, and saute until softened.
Add the peppers and continue to saute until peppers soften.
Add the broccoli, sugar snap peas, mushrooms, and bamboo shoots and stir to combine.
In a small bowl, mix the ginger and soy sauce and then pour it over the vegetable mixture.
Add the shrimp to the skillet or wok and cook, stirring, until the vegetables are heated through and the shrimp are pink and cooked through.
Makes 6 servings. 

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