"The quickest way to know a woman is to go shopping with her." ~Marcelene Cox
I can often be found browsing the aisles of the T.J. Maxx in town. This is mostly because I like to support businesses in town. And other towns too, I suppose, since I do frequent quite a few T.J. Maxx stores in the area.
OK, if I'm being honest that may not be my number one reason - I mean, they have such great stuff! My favorite section is Housewares (which then also leads me to frequent their sister store, Homegoods, but that's another story) and during one of my wanderings through the store I found a wok-pan for a really good price. My husband and I have used it many times for different stir fry dishes but this one is my go-to stir fry recipe. I even picked up a spicy stir fry sauce at T.J.'s the other day.
I suppose I should just admit it. Hi, my name is Sheila and I'm a Maxxinista.
Shrimp Stir Fry
- 1 lb medium shrimp, peeled and deveined
- 1/4 tsp ground ginger
- 1/4 tsp crushed red pepper
- 1 clove minced garlic
- 1 tbsp sesame seeds
- 1/4 tsp ground black pepper
- 2 tbsp vegetable oil
- 1/2 red bell pepper, sliced into thin strips
- 1/2 sm sweet onion, sliced into thin strips
- 1 sm zucchini, sliced into thin strips
- 1/2 cup sliced mushrooms
- 1/4 cup peas
- 3 tbsp teriyaki sauce
- Splash of soy or fish sauce
- 1/4 teaspoon salt
- Combine shrimp, ginger, crushed red pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Marinate in the refrigerator.
- Heat vegetable oil in a large wok (or skillet).
- Add red bell pepper, zucchini, mushrooms and onions and sautee for about 4 mins.
- Add teriyaki sauce.
- Add peas and shrimp with seasoning and sautee for about 4 mins, splashing with teriyaki or fish sauce.
- Sprinkle with salt.
- Spoon shrimp mixture over rice and serve.
You can substitute chicken or pork for the shrimp and use any vegetables you like. My favorites are broccoli and zucchini but use whatever veggies you prefer.