In an effort to avoid another night of cooking chicken, we visited the fish section at the market today. My kids think the fish are sleeping with their eyes open. My son told me that is how fish sleep.
Once home, I let the kids remove the tails, which is a good thing because I didn’t want to do that anyway. They helped get out all the ingredients and fought over who got to mix the sauce.
We had a nice dinner where we went around the table and discussed our highs and lows of the day and both kids actually ate all their shrimp stir fry.
Easy Peasy Ginger Shrimp Stir Fry
1 pound raw deveined and peeled shrimp. Let your kids pull off the tails!
1 cup broccoli, cut into pieces
1 red pepper, sliced thin (if your kids prefer carrots you can add or substitute in for the red pepper)
3 tsp. reduced sodium soy sauce
3 Tbsp. vegetable broth
2 tsp. minced ginger
2 tsp. olive oil
2 tsp. sesame oil
½ cup cashews (leave out nuts if anyone has tree nut allergies)
1 cup brown rice, cook according to package directions
First cook brown rice and set aside.
In a bowl, combine soy sauce, vegetable broth, minced ginger, olive oil and sesame oil. Whisk.
Steam (or microwave if frozen broccoli) broccoli separately with water and a pinch of salt for 5-7 minutes or until tender.
In a pan over medium high heat, pour in ginger mixture and warm it up for 20 seconds. Then add shrimp and pepper slices. After two minutes or when bottoms of shrimp appear to turn opaque, turn over each shrimp and cook for another 2 minutes.
Add cashews and steamed broccoli to the pan for 1 minute. Blend with shrimp and peppers.
Serve hot over brown rice.