Sweet, tangy, with a definite Asian flair this dish is perfect served over a big bowl of white or brown rice. While you can buy your vegetables fresh and dice I find that it is better to buy them frozen and ready to go in the bag. Not only is it cost effective (-compare buying 5 or 6 different veggies, as well as water chestnuts to a big bag for $1.99), but they are generally frozen at the peak of ripeness so they contain more nutrients, and it just saves so much prep time this way. Swap out small bite sized pieces of chicken or beef if you are not a seafood fan- prep and cook the same way.
1 lb. peeled and devein-ed shrimp
1 large bag frozen stir fry vegetables
2 cloves garlic, crushed
1 tsp. fresh ginger
1 T. Brown Sugar
1 tsp. cornstarch
¼ cup soy sauce
¼ tsp. red pepper flakes
Optional: Add Stir Fry Meat instead of shrimp (You can use any of the following cuts: Sirloin, Skirt Steak or Flank Steak; cut into cubes and add to bag)
- Place all ingredients in a 1 gallon freezer bag, massage bag to distribute well, shrimp will marinate in freezer.
- I like my veggies crunchy, if you prefer yours softer, leave them in the original bag from the store, rubber band them to the bag of shrimp and seasoning.
- For softer vegetables- Add 2 tsp. oil to a large nonstick skillet (or wok), saute vegetables for 5-7 minutes, then add shrimp and cook for an additional 3-4 minutes.
- For crisper veggies- Add everything at once cook for 5-7 minutes total- longer will leave your shrimp too tough.
- Serve over rice or noodles for a complete meal.