Stir-fried Shrimps and Vegetables
A simply flavorful, quick and easy lunch or dinner meal.
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Servings: 4 to 6 People
Ingredients
- 2 pounds jumbo shrimps (organic or wild) peeled, deveined, rinsed and dry thoroughly
- 1 two inch piece of ginger peeled and thinly sliced
- 15 cloves fresh garlic roughly chopped
- 6 ounces organic string beans snip off the ends
- 2 large onions peeled, halved and cut each half into 1 inch chunks
- 1 organic red bell pepper seeds removed and cut into 1 inch chunks
- 1 organic yellow bell pepper seeds removed and cut into 1 inch chunks
- Optional: 1 whole hot pepper habanero preferred
- 1 bunch of organic fresh thyme about 10 sprigs - leave whole or use only the leaves
- 2 tablespoons sesame oil
- 1-1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoons soy sauce
- 1 bunch of organic scallions rough chopped about 1 inch length
Instructions
- Heat a cast iron wok over high heat. Add one tablespoon sesame oil. Allow the oil to heat up for a few seconds. When the oil is nice and hot, add the shrimp and 1/2 teaspoon black pepper. Mix frequently for about three minutes - add one teaspoon salt - stir. Remove the shrimp and any liquid in the pan to a plate and set aside.Note: Don't be tempted to overcook the shrimps - as soon as it is no longer pink is a good time to remove it from the pan.I used a cast iron wok - it retains the heat well.
- Add one tablespoon sesame oil to the wok. When the oil is very hot, add the garlic and ginger - stir frequently for one to two minutes.
- Add the string beans, onions, red and yellow peppers, thyme and the hot pepper if using one. Add 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Stir frequently for 3 to 4 minutes.
- Add the shrimp, soy sauce and scallions. Stir frequently for 1 to 2 minutes.
- Plate and serve hot. Enjoy!Note: Serve as is for a low carbohydrate dish or serve on a bed of rice.
