The other day, we found ourselves in the mood for a Shrimp Stir Fry. Having settled upon our protein, we turned our attention to our veggies, and to do that, we headed to the fridge. We had a few natural choices…sugar snap peas and mushrooms…but there was also a zucchini staring at us begging to be incorporated. Remembering back to the time we used Zucchini in Thai Pumpkin Curry, we were happy to oblige.
We served our shrimp with dumplings (frozen, store bought), but a few sides that would work well if you are up for making them are Shiitake Ginger Spring Rolls, Crab Claw Spring Rolls, and of course white or brown rice.
Time: 25 Minutes
- Shrimp (peeled and deveined)
- White Button Mushrooms
- Sugar Snap Peas
- 3-5 Garlic Cloves
- Peanut Oil (or other oil depending on allergies)
- Soy Sauce
- 1 Tablespoon Corn Starch and 1 Tablespoon Warm Water
- Rinse and Prep your veggies:
- Slice your zucchini, and then cut each slice into quarters.
- Peel and slice your garlic
- Remove any stems from your peas
- Slice your mushrooms
- Heat some oil in a wok or large pan. When it’s hot, add your veggies. Sautee until they begin to soften.
- Add your shrimp, and pour in your soy sauce. Stir fry until your shrimp turns white and pink.
- Mix your corn starch and warm water together in a small cup with a spoon, and then pour into your wok/pan.
- Stir fry for another minute or two to get your sauce to thicken to your desired consistency and to coat your shrimp and veggies.
- Plate, devour, and enjoy!