I don’t know about you but I am struggling to find my stride in this new year. I just haven’t been able to get back into a routine since the holidays. I think I’ve forgotten what my routine was.
It hasn’t helped that the first part of this week was insanely cold, and now the cold has been replaced by rain. I slept in this morning (talked myself out of going to the yoga class I had planned on attending) and then proceeded to spend most of the day in bed watching TV. It’s been forever since I’ve spent an afternoon laying in bed watching TV. Usually I have to be doing something while I watch TV or I get bored. But not today. I just needed to veg.
I watched an old Sandra Bullock movie on Oxygen. I just love her. And I’m insanely jealous of how well she has aged. She looks fantastic.
But let’s get to the subject of food. Stir-fries are perfect for those days your energy is not there. A little bit of prep work, and mere minutes in the pan, and voila! You have a hot, healthy, delicious meal.
This Gingered Stir-Fry features one of my favorite stir-fry combinations- shrimp and snow peas. I just love the crunch of snow peas and their sweet flavor. This stir-fry cooks up ridiculously fast, but is not lacking in flavor. The ginger and some Chinese chili garlic sauce give it plenty of flavor.
- ½ cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon Chinese chili garlic sauce
- 1 teaspoon cornstarch
- 2 tablespoons Vegetable oil
- ¼ cup fresh ginger cut into fine matchsticks
- ½ red onion, thinly sliced
- ½ pound snow peas
- 1 lb. medium shrimp, peeled and deveined
- 4 green onions, thinly sliced on the diagonal
- steamed rice
- In a small bowl whisk together chicken broth, soy sauce, garlic sauce, and cornstarch.
- In a large nonstick skillet, heat Vegetable oil until shimmering. Add ginger and stir fry until softened, about 1 minute.
- Add red onions and snow peas and stir fry about 2 minutes.
- Add shrimp and stir-fry 1 minute.
- Add green onions and stir-fry 30 seconds.
- Re-whisk the sauce and add to skillet. Cook 1-2 minutes, until sauce is thickened. Serve with rice.
Recipe Source: slightly adapted from Food and Wine