Stir fry is the ultimate in easy last-minute dinners. By its nature, a stir fry is quickly cooked. This version goes a step farther by using precooked shrimp and veggies that only need a very quick saute. (Though you could certainly use uncooked shrimp; they take mere minutes.)
The stir fry portion comes together in about 5-6 minutes. If you use leftover rice and just warm it through, this would be ready in under 10 minutes. Or you could serve it over whole wheat noodles or quinoa – both cook up quickly. It might even give my easiest ever stir fry a run for its money.
Cause sometimes, 10 minutes is about all the time you want to spend on dinner.
And how wonderful that you can throw this together in less time than it would take to order and get take-out! Home-cooked really can be faster, as well as better.
Try this stir fry today for a light, bright Asian dinner.
- 2 teaspoons sesame oil
- 2 cups snow peas, trimmed
- 1 cup green peas (I used frozen)
- 2 cups spinach leaves
- 1- 1 1/2 pounds shrimp, peeled and deveined (I used cooked frozen 41-50 count shrimp, slightly thawed)
- 3+ tablespoons soy sauce
- Heat a wok or large saute pan over medium-high heat.
- When hot, add 2 teaspoons sesame oil.
- Add snow peas and saute for 1-2 minutes.
- Add green peas and shrimp and stir until no longer frozen.
- Add spinach and toss until everything is combined and warmed.
- Add soy sauce; start with 3 tablespoons and add more as needed. Mix well.
- Serve hot over rice, quinoa or whole wheat noodles.
Amount Per Serving: Calories: 312Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 359mgSodium: 1897mgCarbohydrates: 18gFiber: 7gSugar: 6gProtein: 47g
** What’s your favorite type of stir fry?