Vegetable and Shrimp Stir Fry

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If you love vegetables, stir fry is the perfect meal. You can use almost  any combination of vegetables you have on hand. I more often than not make stir fry without meat but tonight I added some pre-cooked shrimp. You can also use left over chicken, beef or pork. But the stars of this dish, for me, are the vegetables. There really is no right or wrong combination of ingredients but this is what I used tonight.

Vegetables:

Baby bok choy

Celery

Carrots

Mushrooms

Onion

Red bell pepper

Snow peas

Canola oil and toasted sesame oil

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Sauce Ingredients:

6 T water

3 T catsup

2 T soy sauce

1 tsp grated ginger

1 tsp grated garlic

2 tsp honey

1 T cider or rice vinegar

1 T cornstarch

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Cut up all of the vegetables into bite size pieces.

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Heat a tablespoon of canola oil in your wok until it’s very hot. Add the vegetables and drizzle with a tablespoon of toasted sesame oil.

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Cook the vegetables until tender crisp stirring frequently. Be careful not to overcook them.

Mix the ingredients for the sauce in a small bowl. With a microplane grate the ginger and garlic.

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Whisk in the water, catsup, soy sauce, honey, and corn starch.

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Add the shrimp to the wok with the vegetables. They’re already cooked so they just need to be heated.

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Add the sauce, stir and cook over high heat until it thickens a bit. Serve over rice and enjoy!

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Stir fry. It’s what was for dinner tonight.

NOTE:  Shredded green cabbage, summer squash, broccoli, green onions, green beans, baby corn, water chestnuts. Any of these vegetables are great for stir fry.

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