Foodie Friday -- Quick and Easy Stir Fry

I'll admit that I'm not the most inventive cook ever. I need a recipe or a picture to get my mind thinking about alternate possibilities. The handbook for Weight Watcher's Simple Start did that for me. It had a picture of a stir fry shrimp and veggies sitting next to a pile of rice.

So yesterday I posted this picture on Facebook.

And bragged that even my non-cooking friends can make this. Sorry, but there are more than three ingredients. And I did some chopping, but it was quick and easy to make for lunch.

*The KEY thing to remember when making stir fry -- have all your ingredients next to your skillet or wok ready to cook because it cooks very quickly over high heat*

Stir Fry Shrimp
Please read the tips and tricks at the bottom of the recipe. This is where I share all my secrets . . . to the recipe, people!

Garlic, chopped
Shredded cabbage
Broccoli slaw
Onion, thin slices
Sliced mushrooms
Baby Spinach leaves
Teriyaki sauce
Soy Sauce
Worcestershire sauce
Olive oil cooking spray

Place wok over high heat. Spray with olive oil. When hot, add chopped garlic, spray with more olive oil if looks too dry. Place frozen shrimp in skillet. They will sizzle and steam. IF shrimp or garlic is browning too quickly add just a little water. After about a minute, flip them over to brown on the other side. Toss in sliced onion, and a handful or two of cabbage and broccoli slaw. Let it steam for a minute. Toss around.  Let the veggies cook. Drizzle teriyaki sauce around the skillet. Repeat with soy sauce and Worcestershire sauce. Add mushrooms and spinach, toss around. Taste for flavor. Place in bowl. Enjoy!

Tips & Tricks: 

  • Use a flat-bottom wok or large skillet
  • Use a flat edged wooden spoon to toss cooking ingredients
  • I used 7 pre-cooked frozen large shrimp for a single serving
  • Can use chopped garlic from a jar, as little or as much as you like. I used about a heaping teaspoon as I like garlic
  • Do NOT use powdered garlic. I tried this the previous day. It didn't do much for the dish. 
  • The veggies will cook down so use more than you think you'll need. It's just veggies so remember they are ZERO points plus Weight Watcher values! More is better.
  • Broccoli slaw and cabbage are bagged, ready to cook, in the fresh food area
  • I had some freeze dried mushrooms on hand, but you can find fresh sliced mushrooms in the fresh food section
  • I sliced some white onion that I had in the fridge. You can also buy chopped green onion in the fresh food area if you're like me and green onions go funky in your fridge.
  • Stack spinach leaves in a pile and slice thinly into strips. This knife cut is called Julienne.
  • If you want to use another meat instead of shrimp, then cut it in thin strips for quick cooking. Cut firm tofu into cubes.
  • I drizzled the liquid ingredients around the wok a couple of time. 
  • Soy sauce can be very salty. Taste test the veggies before you add more.
  • I meant to buy bean sprouts, but forgot.
  • I meant to add some red pepper flakes for more heat, but the Worchestershire added an unexpected bite. 
  • If you have never eaten shrimp with a little shell on the tail. Pinch above the tail and pull on the meat. It will slide right out of the rest of the shell. 

I think that's it. If you have questions, please ask.

Later, Peeps!

1 comment:

Meg said...

Yum! I love the bagged salads. This is the kind of recipe I love.