It’s all about balance this time of year isn’t it? A cookie here and there isn’t going to kill ya, but it may make your pants feel a little tight eventually. It’s not easy to keep ourselves in check and avoid the almost inevitable extra poundage this time of year, but we can certainly try to fight it off right? That’s where having a few healthy and super easy dinners up your sleeve comes in very handy. Being prepared is the key.
Stir fries are one of the best dinners you can put together. Not only are they easy, but if you load up the veggies and protein and maybe not so much on the rice, you will end your day completely satisfied and guilt free. That is…unless you sneak another cookie in before bedtime.
Here is the recipe for one of my favorite ways to make stir fry.
1 lb shrimp, peeled and deveined
3 garlic cloves, minced
2 tsp canola oil
1 tsp fresh ginger, minced (or from the jar)
2 cups broccoli florets
1 onion, thinly sliced
1 can sliced water chestnuts
1 cup frozen edamame, defrosted
2-3 TB rice vinegar
2 TB soy sauce
2 tsp corn starch
1/2 tsp sesame oil
2 tsp chile garlic sauce
couple of splashes of fish sauce
The key to making a good stir fry is to have all your ingredients ready and measured, so prep your ingredients before you begin.
In a small bowl, combine rice vinegar, soy sauce, cornstarch, sesame oil, chile garlic sauce and fish sauce.
Heat wok over medium high heat. Add oil, garlic, ginger and shrimp and cook until shrimp are just pink, about 2-3 minutes. Set shrimp aside.
Add onion and broccoli to hot wok. Cook for about 2 minutes, then add edamame and water chestnuts. Continue to cook for about 2 more minutes. Add back in shrimp and sauce and toss to combine, cook for about 2-3 minutes longer. (I like my veggies crisp, but if you prefer, cook a little longer for softer veggies.)
Don’t forget to check out Babble’s emergency stir-fry dish!