It’s such a treat to have seafood, so when these wonderful shrimp were on sale I snapped them up. I had plans for a delicious shrimp stir fry. However, KC doesn’t eat shrimp, so I halved all the veggies and ended up cooking in two different pans.(I also don’t like the beef we have, but he loves it, so it worked out.)

For time’s sake, I suggest picking one type of meat–chicken, beef, or seafood all work, even tofu–and making the brown rice in advance. This meal took me about 45-60 minutes to make, with marinade and prep time so save it for a special evening! :)   So worth it, I promise.

With shrimp

Stir Fry with Sesame

Hardware: One large skillet, one large pot (if making rice), one Tupperware container with lid

Meat and Marinade

1/2 to 1 pound sliced/cubed beef, chicken, shrimp, or tofu

1 tablespoon vegetable oil

1/4 teaspoon red pepper flakes, more if you like it spicier

1-2 cloves garlic, minced

2 teaspoons sesame oil

<1/4 cup soy sauce

<1/4 cup water

sesame seeds, optional

Combine all ingredients in Tupperware bowl, refrigerate for 15 to 30 minutes. (I suggest less time for seafood, a little more for chicken, and the longest for beef.)

The veggies and more

1 pound frozen stir fry veggies (or, use fresh, I just like the variety of a frozen bag)

1 head of bok choy cabbage (this adds healthiness and bulk to the recipe), chopped and washed

2 cloves of garlic, crushed (in slightly bigger pieces)

1 inch piece of ginger, peeled and sliced

1-2 teaspoons cornstarch, dissolved in a little water

Brown rice, 2-4 cups cooked

1 tablespoon of vegetable oil

In large saute pan, add oil, ginger, and garlic. Heat slowly, until garlic just starts to turn golden. Remove garlic and ginger from oil so they don’t burn (you can add it back in later if you want, just remember ginger isn’t really edible unless grated).

Bring the skillet to HIGH heat. Carefully add meat to pan with some tongs–it will be very wet from marinade, so be careful. Save the marinade to add in later on. Brown meat on both sides. When done, remove from pan, add remaining marinade and the veggies. Cover with a lid and steam until veggies are done to your liking. Add back in garlic, ginger, if wanted.

Once veggies are done, I add in the corn starch to thicken the sauce. You can, of course, now add your meat back in for serving. (I removed mine so it wouldn’t get overcooked–especially shrimp! Don’t overcook those.) :) Serve with rice and extra soy sauce.

Nutrition info: Varies depending on meat used. Makes about 4 big servings, if made with one pound of meat. Estimate for beef with 1/2 cup brown rice is 420 calories; estimate with shrimp about 350 calories. Estimates only!

With beef