This simple and delicious dish is really flavorful because of the vegetables, and you can make it in half an hour or less, while your rice cooks. As is usual with stir fry recipes, quantities and proportions are in the eye of the beholder. If you want to add more or less of something, try it. It’s going to be great anyway.
This recipe was adapted by one from Weight Watchers and recommends using light low-fat coconut milk. This seems to be coconut milk diluted with water, and is a bit silly. Use any kind you can find, and use less or more depending on your taste and the amount of fat you want to add. There will probably be more in the canola or olive oil you use, and 2 tsp is probably less that you’ll need to stir fry all those veggies with.
- 2 tsp canola or olive oil
- 1 lb peeled, deveined large shrimp
- 2 garlic cloves, minced
- 1 ½ tsp minced ginger root
- 1 or 2 red bell peppers, thinly sliced
- 2-3 green onions, cut into 1 inch lengths
- 1 cup Chinese pea pods, trimmed and halved
- 2 carrots, peeled and shredded
- 2 Tb coconut milk (light or not)
- 2 tsp brown sugar
- 2 tsp soy sauce
- 1-2 cups cooked brown rice
- Heat the oil in a wok or skillet and sauté the shrimp, about 3 minutes total. Remove and keep warm.
- Add oil to the skillet and stir fry the pea pods and green onions.
- Add the red pepper strips and sauté until tender
- Add the garlic and ginger and stir fry until fragrant.
- Add the shredded carrots and stir to warm. Do not over cook.
- Add the coconut milk, brown sugar and soy sauce and stir until uniform
- Add the shrimp and heat through.
Serve on the rice.