As you noticed, I haven’t been devoting a lot of my time to this blog. Perhaps, because when you’re addicted to gourmet food, you’ll typically have to deal with consequences! I’ve been boring lately, eating healthy and spending time at the gym prepping for the summer season (if it ever gets to New England)!
I know what you’re thinking now but before you unfollow my blog forever, I promise to still post delicious guilty pleasure recipes! I typically indulge over the weekends and still make all the good stuff. As for eating healthy…I’m surprised that a lot of people still associate healthy food with dry and plain chicken breast with a bowl of lettuce with no dressing. There are a variety of dishes that are flavorful and delicious, yet won’t affect your waistline! Stir fry is one of them. It’s been my staple lately just because it’s so versatile. Take the recipe below as just a suggestion for ingredients. You can make it with the veggies you have in your fridge and omit broccoli if you hate it. Hate shrimp? Make it with chicken, beef, fish, scallops, mushrooms or what have you! It’s super quick too. 15 minutes on a Tuesday night and you have a filling healthy dinner? Yes, please. Love this over brown or wild rice! OK, now when you’re convinced (hopefully!), let’s get to the recipe!
Ingredients (for 4 servings)
1-1 1/2 lb. shrimp (peeled and cleaned)
1 cup broccoli florets
2 cups snap peas
1 cup grape tomatoes
1 cup shiitake mushrooms, sliced
1 bell pepper, sliced
1 red onion, sliced thick
4-5 cloves garlic, peeled and chopped finely
3-4 tablespoons stir fry sauce
1 tablespoon soy sauce
1 tablespoon coconut oil
Salt, pepper and red chili flakes to taste
Handful of cilantro leaves
Heat a wok pan or any large pan on medium/high with coconut oil. I don’t have the wok and just use a large non-stick pan for this.
Add onion and garlic to the pan, and cook stirring for about 1 minute. Add bell pepper, mushroom pieces and tomatoes and cook for another 2-3 minutes, stirring occasionally. Add broccoli, soy sauce and about 2 tablespoons of stir fry sauce, cook stirring for another 3-5 minutes. Add shrimp, snap peas and the rest of the stir fry sauce. If you’re making this with chicken or beef, add the meat earlier in the process. Season with salt, black pepper and red chili flakes. Stir well and cook until shrimp is cooked through (about 3 minutes). Squeeze lime juice over the stir fry and garnish with your favorite herbs (I typically use chopped basil, parsley or cilantro). Serve over rice and enjoy!