Ingredients
Equipment
Method
- Start by heating the oil in a non stick pan on medium heat. Add the ginger and shrimp and sauté for 2 minutes. Then add all the veggies and 2 tablespoons of water. Add the seasoning and stir to combine, then sauté on a medium flame for 3-4 minutes, or till the vegetables soften just bit and the shrimp is cooked. *Don't add too much salt, because the sauce is salty as well. Adjust the salt at the end.
- In a small bowl add the ingredients for the sauce and mix to combine. Make a well in the pan and add the sauce. Let it bubble then stir fry everything together for a coupe minutes, just until the sauce coats everything. Serve with a srimkle of green onions and sesame seeds.
- This goes great with steamed rice or noodles. It's also great on it's own. Serve immediately. Refrigerate leftovers.
Notes
Variations:
Mix it up with your vegetables or protein. Skip the shrimp for chicken or beef. Add snap peas or mushrooms to the mix. Whatever you prefer. Just keep in mind that the total calories will change with every variation you make.
If you want the sauce to be sharper you can add more, but keep in mind that it will change the calorie count.
Tips:
A non stick pan or wok is the best way to control the amount of oil you use in your food. Non stick requires less oil.
Always add salt at the end, especially when cooking with salty sauces like oyster sauce and soy sauce. these already have a high amount of sodium, so adding salt at the end, after the sauce has been made, is good way to make sure your food isn't too salty.
I prefer making this fresh, but if you want to meal prep, you can chop your veggies and portion them out. Then stir fry them fresh. it takes such a short amount of time, that it would be the same effort to reheat or cook it fresh.