Weeknights are all about easy dinners around here. I am sure most of you are the same. You have a busy day at work, all you want to do is get dinner on the table for your family. Something that everyone will like, and something that is healthy, and you can feel good about giving them. This is where stir-frys come in for me. You can use whatever you have on hand, and they are ready in minutes!
Shrimp is one of the fastest cooking proteins, so I always have it on hand. My 7 year old will eat shrimp like crazy, he will eat more of it than I do in a sitting. He isn’t a fan of veggies, but he will pick around them to eat the shrimp and rice. This meal came together in less than 20 minutes. That is faster than you can go get fast food, or call for take out.
My family was a little skeptical given the name of this dish. But it went over well. It is a little sweet, and a little spicy; so it is sure to please. The original recipe calls for 2 tsp of black pepper. I went for a milder version and used only 1 tsp. That was perfect in my opinion, so if you are sensitive to heat I might even start with a little less. You can even add whatever veggies your family likes, or you have in your fridge. Get creative!
- 1 Tbls water
- 2 tsp cornstarch
- 1 Tbls sesame oile
- 12 oz large shrimp , peeled and deveined
- 2 cups snow peas
- 2 cloves garlic , miced
- 1 tsp black pepper
- 1/4 tsp salt
- 1/2 cup chicken stock
- 3 Tbls brown sugar
- 2 tsp fish sauce
- Brown Rice
- In a small bowl combine water and cornstarch. Set aside.
- Heat a large skillet over medium-high heat. Add oil, swirling to coat the pan. Add the shrimp, and cook for 2 minutes, or until starting to turn pink. Mix in snow peas, garlic, black pepper, and salt. Cook for 1 minute. Remove from heat.
- In a small saucepan combine chicken stock, brown sugar, and fish sauce. Heat over high, and bring to a boil. Stir in the cornstarch mixture. Cook for 30 seconds, or until it starts to thicken, stirring constantly. Pour over shrimp.
- Return shrimp the heat, and cook for 2 minutes or until hot.
- Serve over brown rice.
Adapted from Cooking Light
Amount Per ServingCalories 191 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 180mg Sodium 1236mg Carbohydrates 18g Fiber 3g Sugar 6g Protein 24g