Description
An easy weeknight stir fry dinner portioned for a couple people with minimal leftovers.
Ingredients
Units
Scale
- 1/2 lb frozen shrimp
- 4 garlic cloves
- 2 large carrots
- 1/2 onion, sliced
- 1/2 head of broccoli
- 1 bell pepper
- 6 tbsp extra virgin olive oil ((3 Tbsp for veggies and 3 Tbsp for shrimp))
- 1 tsp sesame oil
- salt and pepper (to season)
Rice
- 1 cup uncooked jasmine rice
- 2 cup water
Sweet and Savory Sauce
- 1/3 cup soy sauce
- 1/3 cup honey
- 2 inch piece fresh ginger, grated
- 1 tbsp sesame oil
- 2 tsp corn starch
- 1 tsp red pepper flakes (*optional but we like spice)
Instructions
- In a large saucepan over medium/high heat, add 3Tbsp EVOO and garlic. Sautee for 1-2 minutes and add in chopped veggies. Toss in the oil and reduce to medium heat. Continue to stir every 5 minutes to make sure all veggies get evenly cooked. If you find your garlic is burning while stir-frying reduce heat a little. Cook down until veggies are tender, about 15-20 minutes.
- While veggies are cooking, start cooking shrimp and rice. In a second sauce pan over medium/high heat, add 3 tbsp EVOO, 1 tsp of sesame oil, frozen shrimp. Season with salt and pepper and cook until pink and firm.
- In a small pot, fill with 1 cup of rice and 2cups of water. Heat on high until rice boils. When it starts to boil, turn off heat, cover with lid and let sit for 10 minutes.
- When shrimp and rice are done, set to the side. Ina small bowl, whisk together honey, soy sauce, ginger, sesame oil, red pepper flakes and cornstarch.
- Add sauce and cooked shrimp and to the veggie pan, stir to coat and let it simmer for 5-10 minutes until thickens a little.Turn off heat and assemble in bowls.
- In a serving bowl, scoop rice, and top with stir-fry mixture. Sprinkle chopped green onions, cashews, sesame seeds, more red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: Chinese, dinner for two, healthy dinner