SHRIMP + VEGGIE STIR-FRY

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photo 2

Good morning!  How's everyone doing today?  I'm getting really excited because I'm on vacation starting this Friday after work.  Woo hoo!  I've been busy making lists of what to pack and tying up loose ends before we leave.  I love that sort of stuff.  I know, I'm weird.

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photo 2 (2)

Weirdness set aside, who loves stir-fry's?  I know I do!  They are so simple to cook, and it's a great way to use leftovers, too!  I'm not a huge fan of soy sauce, so I like to use Bragg's liquid aminos instead.  The taste of liquid aminos is very similar to soy sauce, however the nutritional properties are WAY higher then that of soy sauce.  Always a plus in my book!

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photo 1 (2)

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Shrimp + Veggie Stir Fry, serves 2

2 c. broccoli, chopped 2/3 c. peas 1 jalapeño, diced 1 lime 1 1/2 c. shrimp 1 tsp. sesame seeds 1/2 tsp. turmeric 1/2 tsp. ground ginger 2 tbsp. Bragg's liquid aminos 1 tbsp. toasted sesame oil

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Begin by sauteing broccoli, peas, and jalapeño on medium heat with toasted sesame oil and 2 tbsp. water for about 7 minutes, with the lid on (to steam).  Also, if you don't like your food with any spice, simply omit the jalapeño.  Add in remaining ingredients except the lime, and continue to cook for about 3 minutes, or until shrimp is completely cooked.  Once done, top off with lime, and you're all done!

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photo 1

I served mine over red spouted rice, and even added some Thai chili paste.  It was delicious, and only took about 15 minutes total, which included chopping and taking photos for this post!  Easy peasy!

What kind of stir-fry's do you enjoy?  I'd love some other kinds to try!

xo.  Jen