What’s hangry? If you’ve never heard of it, it’s the baby of hungry + angry. My husband says I’m always hungry and if there’s no food around, I get angry. Some days, you want to relax and zone out in front of the stove. Well, maybe not quite to that level but if you love to cook, spending time in the kitchen can be relaxing. But I’m not gonna lie, I love cooking and eating. But some days after a long day at work, I just want something super quick, easy and yummy. So, save that Beef Bourguigon recipe for the weekend, let’s make something quick today.
Already peeled, deveined shimp is the key to quickest protein prep today. And those fresh beautiful yellow, red bell peppers and the zucchinis that our lovely neighbor, Jane, gave to us over the weekend will add flavor and tons of nutrients to this Stir-Fried Shrimp and Veggies. You can use any veggies that you like, really. I love the tri-color combination of these veggies. I try to cut them into the same size, so they are cooked at the same time. Stir-frying is done with high heat so you must be quick in front of the stove. So, there’ll be no dropping laundry into the machine while making this.
For the sauce, I like to add everything into a small bowl so they are ready to go into the pan. Here’s what I use for this Stir-Fried Shrimp and Veggies:
2 tablespoons of Agave, 2 tablespoons of Golden Mountain Seasoning Sauce
Let’s cook some food!
Heat up vegetable or Canola oil in a pan, medium high heat. Once the pan is hot, add minced garlic, stir until cooked but not burnt. I love using a cast iron skillet
Add the veggies, stir-fry until they started to get soften a little bit. It should only take just a minute.
Usually, you would want to cook meat first but shrimp takes only a few minutes to cook and you don’t want to over cook them so in this recipe, cook veggies first.
Add the shrimp, stir-fry 2-3 minutes until they turn pink.
Add the sauce, stir really quick to mix everything together. Take the pan off the heat.
Add dried chillies (optional), stir a few more times.
Garnish with chopped green onions or chives.
Serve hot with a side of steamed rice or quinoa. How easy was that? I hope you give this Stir-Fried Shrimp and Veggies a try, the recipe card is below.
- 24 medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 2 tablespoons vegetable or Canola oil
- 2 tablespoons Golden Mountain Seasoning sauce
- 2 tablespoons Agave
- 1 teaspoon Oyster Sauce
- 1 teaspoon chili paste (or black pepper if you don't like it spicy)
- 5-6 dried whole chillies
- green onions or chives to garnish
- Heat up vegetable or Canola oil in a pan, medium high heat. Once the pan is hot, add minced garlic, stir until cooked but not burnt.
- Add the veggies, stir-fry until they started to get soften a little bit. It should only take just a minute.
- Add the shrimp, stir-fry 2-3 minutes until they turn pink.
- Add the sauce, stir really quick to mix everything together. Take the pan off the heat.
- Add dried chillies (optional), stir a few more times. Garnish with chopped green onions or chives. Serve hot with a side of steamed rice or quinoa.
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