Healthy Shrimp Stir-fry
The stir-fry is a quick, easy and healthy dinner that I often rely on in a pinch or if I’m craving a variety of vegetables. The combinations of veggies one can choose from make this dish easy to personalize to one’s own preferences. I often browse the produce section to see what looks the best and what’s on sale. If you don’t like shrimp you can substitute chicken, tempeh or beef.
Shopping List:
½ lb 51-60 count Shrimp $3.50
1 package buckwheat noodles $1.99
½ lb broccoli .89
1 zucchini or yellow squash .68
4 large white mushrooms .72
1 large carrot .24
1 small piece of ginger root @ 1/16 lb .40
1 bunch green onions .99
6 cloves of garlic .25
Total=9.66
2 packets soy sauce (2 Tbs)
1 packet crushed red pepper
Cook noodles according to package directions, or until just tender, drain and set aside.
Grate the ginger, I use a zester so the ginger is a nice fine consistency, you’ll need about a tablespoon. Chop all vegetables before you start because this will go quick, I use a wok but you can use a heavy pan on medium-high heat.
Heat one tablespoon of extra light extra virgin olive oil or canola oil, start with shrimp, sauté for about one minute, add the mushrooms and broccoli, stirring frequently, for about two minutes. Add carrots, ginger, zucchini, garlic and onions. When vegetables are tender add the noodles, two tablespoons of soy sauce, one tablespoon of water, and a sprinkle of the pepper flakes up to the whole packet depending on how hot you want it.
Some other great substitutions would be eggplant, bell peppers, snow peas, bok choy or cauliflower. This can also be served over white rice or Ramen Noodles, if you have those laying around.
The stir-fry is a quick, easy and healthy dinner that I often rely on in a pinch or if I’m craving a variety of vegetables. The combinations of veggies one can choose from make this dish easy to personalize to one’s own preferences. I often browse the produce section to see what looks the best and what’s on sale. If you don’t like shrimp you can substitute chicken, tempeh or beef.
Shopping List:
½ lb 51-60 count Shrimp $3.50
1 package buckwheat noodles $1.99
½ lb broccoli .89
1 zucchini or yellow squash .68
4 large white mushrooms .72
1 large carrot .24
1 small piece of ginger root @ 1/16 lb .40
1 bunch green onions .99
6 cloves of garlic .25
Total=9.66
2 packets soy sauce (2 Tbs)
1 packet crushed red pepper
Cook noodles according to package directions, or until just tender, drain and set aside.
Grate the ginger, I use a zester so the ginger is a nice fine consistency, you’ll need about a tablespoon. Chop all vegetables before you start because this will go quick, I use a wok but you can use a heavy pan on medium-high heat.
Heat one tablespoon of extra light extra virgin olive oil or canola oil, start with shrimp, sauté for about one minute, add the mushrooms and broccoli, stirring frequently, for about two minutes. Add carrots, ginger, zucchini, garlic and onions. When vegetables are tender add the noodles, two tablespoons of soy sauce, one tablespoon of water, and a sprinkle of the pepper flakes up to the whole packet depending on how hot you want it.
Some other great substitutions would be eggplant, bell peppers, snow peas, bok choy or cauliflower. This can also be served over white rice or Ramen Noodles, if you have those laying around.
