ASIAN VEGETABLE STIR-FRY

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photo 3

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.

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photo 1

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

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photo 4

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.

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photo 5

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!

xo.  Jen