It’s been a busy week, which hasn’t left me much time to plan weekly meals. So, I turned to my fridge and freezer… crossing my fingers that I could make a few dinners out of some odds and ends. I found some rice, frozen baby shrimp, corn, snap peas, and soy sauce… and so a stir fry was born. I usually buy a few extra things at the grocery store each week, “just in case” items or items that are on sale. This week they came in handy!
While the frozen baby shrimp were defrosting, I made 1 cup of jasmine white rice according to package directions.
I then added the thawed shrimp, about 1.5 cups of frozen corn, and 2 cups of frozen snap peas. (You could defrost the veggies a bit if you have time)
To get it all mixed together, I added 2 tsp. parsley, 3 tbsp. soy sauce, 2 tbsp sesame oil, 1 tbsp. rice vinegar, 1 tbsp. honey, 1 tbsp. garlic chili, and salt and pepper to taste.
I stirred until the veggies and shrimp were cooked and heated through, then served.
With minimal time and effort, I had a satisfying dinner! Stir Fry to the rescue! Not only does stir fry take minimal time, but you could vary the flavors, or add different proteins. The varieties are endless, even though my time wasn’t.
Happy Allergy Free Eating!