Thursday, January 26, 2017

Shrimp and Veggie Stir-Fry

This was so good - it was my lunch AND my dinner!! :) Delicious shrimp paired with fresh vegetables, tossed in a flavorful, homemade sauce with chow mein noodles....it doesn't get much better than that :)

Shrimp and Veggie Stir Fry


3 Tbsp. corn starch
½ c. cold water
1 Tbsp. brown sugar
1 ½ tsp. ground ginger
1 ½ tsp. garlic powder
½ tsp. paprika
1 ½ Tbsp. Hoisin sauce
¼ c. low-sodium soy sauce
3 Tbsp. Gainey Vineyard Pear Balsamic Vinegar
½ tsp. crushed red pepper flakes

12 oz. bag shrimp, peeled and deveined, tails on (I used the frozen
kind found in the freezer section, thawed)
1 medium head of broccoli, chopped (florets and stems)
½ red bell pepper, diced
½ red bell onion, diced
1 med. zucchini, diced
6 oz. pkg Chow Mein stir-fry noodles
2 Tbsp. sesame seed oil
1 Tbsp. butter
Sesame seeds, optional

Combine all sauce ingredients in medium bowl. Whisk and set aside.

Cook chow mein noodles according to package directions. Drain.

In a wok or large, deep skillet over medium high heat, melt butter with sesame oil. Pour in chopped broccoli and diced bell pepper, onion and zucchini. Cook and stir 4-5 minutes.

Stir in shrimp. Cook and stir 2 to 3 minutes.
Pour sauce over the top and stir well to evenly distribute. Cook and stir for another minute or two.

Either pour mixture over chow mein noodles or add the noodles to the wok if you prefer.

Sprinkle with sesame seeds (optional).

Serve hot.

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