Wednesday, March 28

Sweet Chili Shrimp & Vegetable Stir-Fry



A lot of people feel that they don’t have time to cook dinner during the week, and while I certainly appreciate feeling strapped for time, I still be believe that it’s totally possible to create a healthy and delicious meal at home in less time than it takes to pick something up or even cook a frozen pizza. Even with all the cooking I do, I almost always spend less than an hour in the kitchen after work (and usually it’s much less time than that). One of my go-to dishes for a quick weeknight meal is a stir-fry because it requires few ingredients and cooks in minutes. This shrimp one gets a boost from one of my favorite Asian ingredients, sweet chili sauce. I added a few more ingredients to round out the flavor, but in a pinch the sauce can stand alone.

Sweet Chili Shrimp & Vegetable Stir-Fry:
  • Combine 3 tbsp. sweet chili sauce, 1 tbsp. fresh grated ginger, 2 cloves of minced garlic, 2 tbsp. soy sauce, and 1 tsp. Sriracha hot sauce* in a small bowl.
  • Meanwhile, heat 1 tbsp. canola oil in a wok until very hot.
  • Add in 3/4 lb. peeled and de-veined shrimp** and cook for 3-4 minutes, or until opaque. Remove and set aside.
  • Add in 1 thinly sliced bell pepper and the chopped white parts of 1 lb. of bok choy.
  • Cook vegetables for 3-4 minutes, or until crisp-tender.
  • Add in the leafy green parts of the bok choy and cook for another minute.
  • Add in the sauce and the cooked shrimp and toss to combine. Cook for another minute to allow the sauce to thicken.

Serves two - three
*Optional, adjust according to your desired spice level.
**Ask your fish person to do this for you to save time.