Stir Fry with Rice & Shrimp

Makes enough for dinner for 2, plus left-overs.

Ingredients:

  • 1 Tbsp corn starch
  • 1.5 tsp minced garlic
  • 2 tsp ginger paste (divided)
  • 1/4 cup olive oil, divided
  • 1 bag (14 oz) Birds Eye Recipe Ready Tricolor Pepper & Onion Blend (frozen)
  • 1 handful baby carrots, julienne cut
  • any additional stir-fry veggies that you want to add
  • 2 Tbsp soy sauce
  • 2.5 Tbsp water
  • 1/2 tsp salt
  • Rice
  • Optional: Cooked shrimp (we keep this separate from the stir fry, so that the stir fry left overs keep longer in the fridge).

Directions:

  1. Cook rice, as per directions, in rice cooker.
  2. In large bowl, combine corn starch, 1 tsp ginger and 2 Tbsp olive oil.  Mix until cornstarch is dissolved.  Mix in vegetables, tossing to coat.
  3. Heat remaining 2 Tbsp oil in a large skillet or wok over medium heat.  Cook vegetables in oil for a few minutes, stirring constantly to prevent burning.  (I added carrots first for 2-3 minutes, then frozen veggies).  Once veggies are warmed, stir in soy sauce, water, salt, and remaining ginger.  Cook until vegetables are tender but still crisp.
  4. If including shrimp: Remove veggies and cook shrimp in pan until just done.
  5. Serve over rice.

BUDGET: under $5.00 unless include shrimp – then add around $10 for pound of shrimp.

  • Rice: On sale, with $1.00/1 MQ = $FREE
  • Birds Eye Veggies: BOGO with $1.00/1 MQ and $1.00/2 Publix Q = $FREE
  • Ginger Paste: approx $4 – will last for several batches
  • Everything else I typically have stocked
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