In continuing with my cooking something new once a week, I decided on a stir fry last week.
When I mentioned something to my friend Ben about looking for recipes for stir fry, I got the slap in the face!
“What?? You don’t need a recipe for stir fry!! You just throw what you want into a wok or skillet”
“But I want it to be authentic…I’ve never made stir fry before!”
“You’re crazy…just throw go down the asian isle in the grocery store and find what you need!”
So, that’s what I did. Mind you, I think I ended up buying too much but I figure I’ll use it at some point. So here it is, Melanie’s recipe for Shrimp Stir Fry
1/2 lb of fresh shrimp (raw)
Broccoli (1 cup)
Water Chestnuts (sliced, one can)
Red and Yellow Bell Pepper (1/2 of each)
Baby Corn (3/4 cup)
Carrots (1/2 cup)
Snap peas (1/2 cup)
Vegetable (or Canola) Oil (2 TBSP)
Minced garlic (2 TBSP)
Sesame Oil (1 TBSP)
Soy Sauce (1 TBSP)
Chop up and or dice all vegetables. Set to the side. Clean shrimp, removing outer shell and tail. Set burner to high and add oil. Once heated, add garlic then vegetable. Cook until tender, then add shrimp. Mix together so as not to burn the stir fry. Add in sesame oil and soy sauce. Serve over rice or eat on it’s own!