Stir Fried Veggies and Shrimp |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is loosely based on a recipe from - her recipe for Shrimp and corn pasta. I didn't have pasta, didn't have an orange and the kids don't like tomatoes - you see how things go around here... Ingredients:
2 tablespoons canola oil |
1 large onion, chopped fine |
2 cups celery, chopped |
2 garlic cloves, minced |
2 cups corn |
1 cup green beans, cut small |
1/2 head cauliflower |
1 medium zucchini, sliced |
270 g shrimp, raw peeled and deveined |
zest of one lemon |
2 tablespoons soy sauce |
1 tablespoon sesame oil |
4 cups cooked basmati rice |
Directions:
1. Heat the oil in a large fry pan or wok. Add the onion and cook until just beginning to brown - maybe 4 minutes.
2. Add all the remaining veggies and stir fry until tender - another 4 or 5 minutes.
3. Add the shrimp and stir fry until cooked - about 3 or 4 minutes.
4. Add the zest, soy sauce and sesame oil. Stir through.
5. Serve over basmati or other low GI rice.
|
|