Shrimp and Broccoli Stir Fry

This quick meal serves a family of 3 with sufficient left over for a second days meal. It is simple and delicious and can normally be ready within 30-45 minutes. All of the ingredients except snow peas are stock items in my pantry and refrigerator. This meal is just as delicious without it.

INGREDIENTS

2 lbs medium shrimp, peeled and deveined

½ teaspoon Morton’s Kosher salt

1 tablespoon sesame seed oil

2 tablespoons light soy sauce

¼ cup organic chicken broth

2 heaping teaspoons cornstarch freshly ground black pepper to taste

3-4 garlic cloves (use a garlic press or chop finely)

2 tablespoons extra virgin olive oil

1 tablespoon canola oil

1 teaspoon of chicken bouillon base or ½ chicken bouillon cube

1/4 tsp red pepper flakes

3 cups broccoli florets

2 cups snow peas

3 carrots cut on the diagonal

3 cups basmati white rice or Jasmine white rice

INSTRUCTIONS

Cook rice according to instructions on package. Meanwhile, place shrimp in a medium bowl, sprinkle with Kosher salt and soak in cold water for 5 minutes. Rinse, drain and pat dry with paper towel. In a separate bowl whisk together soy sauce, sesame seed oil, chicken broth and cornstarch. Pour over shrimp and toss well until shrimp is coated. Set aside or 5 minutes or so to marinate. Add olive and canola oils to wok at medium heat. Add garlic and saute stirring frequently until fragrant, about 30-45 seconds. Do not allow the garlic to burn. Add broccoli, carrots, snow peas and bouillon base or cube, stir fry turning constantly for about 2 minutes. Increase heat to medium high. Stir in shrimp and marinade. Cook for 1-2 minutes until light pink. The marinade will begin to thicken. Add a bit more chicken broth if it appears a little too thick. Sprinkle with crushed red pepper flakes and toss gently. Serve with white rice.