Need some dinner inspiration? How about a quick easy stir-fry? Coming right up! First of all, I need to say that I’m not a chef – but I’m a decent cook. And I’m not a food blogger or a professional photographer. I’m not a recipe developer either. I’m a regular chick who throws together fast, easy, healthy meals for herself, her dude, and 11 and 13 year old boys – most times without a recipe. I love food, but I also love being healthy. Everything that I cook and share is great for weight loss and being healthy. I’m not big on measuring exact amounts either. A little of this and a little of that is more my style. If that sounds cool to you, keep readin’.
So after Zumba tonight, in all my sweaty glory, I started rummaging through the refrigerator to figure out something to eat – a regular occurrence. I discovered a bag of bean sprouts that I used for Pho a few days ago and those little suckers were on their way to being bad. Ok. Let’s do stir fry.
So I pulled out some frozen shrimp from the freezer, baby carrots, pre-chopped garlic (a favorite quickie cheat!), and green onions from the ‘fridge. I heated up one of my Scan Pan non-stick pans (they don’t have any of that poison non-stick crap on/in ‘em) on high and put in a few drops of olive oil.
After that was hot, I added in about 3 tablespoons of garlic. I love it! Once that was starting to brown, I added the carrots and cooked that for about a minute.
At this point you could also add in any other harder veggies like broccoli, pea pods, zucchini, mushrooms, or peppers. Then I added the bean sprouts and green onions and turned down the heat. You don’t want to overcook the sprouts or they turn into a droopy hot mess.
At the same time, I heated my smaller Scan Pan and added in a touch of olive oil. Then the shrimp (that I thawed in a bowl of hot water ). These little suckers cook in a matter of minutes! I seasoned ‘em with garlic powder and ground pepper.
Then I went back to my veggies and added in a splash of tamari (which is a healthier version of soy sauce), a spoon full of the chunky dijon mustard, and a tiny splash of toasted sesame oil. Veggies on the bottom. Shrimp on top. Squeeze lime juice. Shake on sesame seeds. Top with Sriracha.
That’s it! Give this a try, I would love to know how it worked out for you!
