Good morning! Eeek! Two days until Christmas, and I am so excited! I have family coming into town today, more tomorrow, and a huge group on Christmas day. Feeling so much joy! With all the joy I am feeling, I must admit that I do feel a bit busy as well. With all the busyness I came up with a few ideas to help ease my schedule (and my mind). One of them was to make super quick meals, while still eating at home. Yes, I still had some of TJ's soup for lunch, as well as a frozen pizza and salad one night too, but I also am making some effort. Ha! This is a simple, quick, and almost no effort meal that will leave you feeling healthy and satisfied. I have made other stir-fry recipes in the past, including this one, but this dish was even simpler because the veggies are already pre-cut, and there is a large variety.
Asian Vegetable Stir-Fry, serves 4
1 container of TJ's Asian stir-fry veggies 1 1/2 c. frozen shrimp, peeled and deveined 1 tbsp. sesame oil Chile paste, optional, not pictured Sesame seeds, optional, not pictured
Place sesame oil in a wok or large fry pan on medium heat. Add veggies and cook for about 6-8 minutes, while stirring continuously. Add shrimp and cook for about 2-3 minutes. Serve over rice, and add sesame seeds and chile if desired.
As you can see in the photo above, my rice is slightly yellow. I like to add turmeric to my rice (and just about everything else, too). This gives it a nice, subtle taste, while also adding more nutrients. You cook your rice like you normally would (2:1 ratio), and add in about 1 tsp. of turmeric powder as it's cooking.
As you all know by now, I LOVE spices, so I add more chile paste than most probably would. Feel free to omit, or even use soy sauce or tamari if you'd like. Enjoy!