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Howdy from Eathenet!
I came across a great recipe/video for stir fry, perfect for Spring/Summer cooking; 1 burner, 1 pan, minimal kitchen heat. This recipes protein is Shrimp, but any will produce the same delicious results with chicken, beef, pork etc., or none at all. As with most stir fry recipes the sky’s the limit for vegetables; use what you like or what’s in season. The key here is the sauce, everything else is interchangeable. Be sure to check out the source website, she has lots of great stuff going on. Happy Cooking! Click here for video, from laurainthekitchen.com.
Recipe
Ingredients
- 2 Tbsp of Light Olive Oil or Avocado Oil
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1 1/2lb of Large Shrimp, shelled and deveined but tail left on
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2 Bell Peppers, chopped into large chunks
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1 Yellow Onion, chopped into large chunks
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4 Cloves of Garlic, minced
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3 Tbsp of Water
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3 Tbsp of Honey
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3 Tbsp of Sriracha
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1 Tbsp of Soy (or more to taste)
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Squeeze of Lime
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Salt and Pepper to taste
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3 Tbsp of Chopped Parsley
Preparation
1) Season the shrimp with salt and pepper and sear for a minute or so on each side in a really hot large skillet with olive oil, remove to a plate and set aside.
2) In the same skillet, add the pepper and onion, season with a small touch of salt, sauté for a few minutes or until they develop some color, add the garlic and cook one more minute, meanwhile, mix the sauce.
3) In a measuring cup or small bowl, whisk together the water, soy, honey and sriracha, add to the skillet along with the seared shrimp, cook on high heat for a couple minutes or until the sauce thickens, add a fresh squeeze of lime and parsley and serve with steamed rice.
This recipe originally appeared on http://www.LauraintheKitchen.com.
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