Quick and Easy Shrimp Stir-Fry

September 21, 2011

If you are busy and pressed for time on the weekdays, this vegetable and shrimp stir-fry is a quick and easy dinner option.  You can prep the vegetables the night  before, after all it's what takes the most time, and throw it all in a pan when you get home.  Make the rice while you are cooking the stir-fry and you will have dinner on the table in 15 minutes.

1 cup shrimp or bay scallops
1 cup snow peas
1 cup sliced carrots
1 cup bell pepper, sliced thinly
1 cup mushrooms (I used shiitake)
1/2 cup water chestnut
2 cloves garlic, mashed or minced
1 tablespoon ginger, sliced thinly
1 teaspoon crushed chili pepper
2 tablespoons cream of chicken
1/4 cup water or chicken broth
peanut oil for stir frying (you can use any oil)
Heat oil in wok. Add garlic and ginger and stir fry for 1 minute.
Add carrots, water chestnut, bell pepper and mushrooms. Continue stirring. Then add snow peas and crushed pepper. Stir for 2 minutes. Remove from wok and set aside.
Add bay scallops in hot wok. Cook for 2 minutes without stirring. Add cream of chicken and water (or broth). Stir to mix then add vegetables.
Cook for another minute then remove from wok. Serve with steamed rice.

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