Quick Stir Fry

Working moms don’t always get the chance to make fancy dinners every night. When I’m in a pinch, I resort to precut frozen vegetables and whichever protein I have at hand. Still cooking from scratch, just less cutting involved. I keep meal sized bags of precut frozen vegetables in my deep freezer. They go great in soups, in a stir fry or steamed.

Last night I made a quick and easy shrimp stir fry for Kashif and myself which took less than 30 minutes to prepare! I’ve been practicing my parathas daily, so Maya had a paratha (which she loves!) with bits and pieces of the stir fry which was delicious, healthy and filling!

Ingredients

– Precut frozen vegetables. I bought Shop Rite brand stir fry blend of veggies. Alternatively, you can cut vegetables into bite sized pieces. Good ones to try are pearl onions, bell peppers, mushrooms, baby corn, carrots, broccoli, water chestnuts.

– 1/4 to 1/2 pound fresh shrimp, prawns, strips of steak or chicken breast in chunks

– 1 tbsp. sesame oil

– 2 tbsp. ketchup

– 1 tbsp. hoisin sauce

– 1 tbsp. chili garlic sauce

– 1 -2 tbsp. soy sauce

Instructions

– Add oil to wok/frying pan and add protein of choice. Stir fry shrimp for 3-5 minutes, chicken and beef for approximately 10 minutes. Remove from pan.

– Add vegetable and a touch of oil and stir fry until cooked yet not too soft. Remove from pan.

– Add all sauces to pan and start reducing. After 1-2 minutes, the sauce should start to thicken up.

– Return protein and vegetables to pan, mix, cook for a couple minutes until everything is nicely coated, remove and serve.

Enjoy!

What is your go to short cut when in a dinner time crunch?