Before our veggies went bad, I decided to make a stir fry to throw it all in one pot and not let anything go to waste. We went to our local produce market and bought fresh shrimp. They were nice and plump and pretty cheap. I used (as always) a random measurement of varied spices to taste and accompanied with rice and corn (just to save the rice and corn from being worm food).
We had enough for 2 or 3 meals. Good recipe, fast, simple and healthy! It’d be just fine without rice and corn :)
INGREDIENTS – All veggies cut into strips
Shiitake Mushrooms
White mushrooms
Celery
Carrots
Zucchini
Cabbage
Tomatoes
Eggplant
Chayote (here’s what that looks like)
Asparagus
Red Peppers
Orange Peppers
Yellow Peppers
White Onions
Bean Sprouts
1 lb of medium size shrimp
1 tablespoon of Old Bay Seasoning
Some oregano, pepper, cilantro, cayenne, cumin, basil and salt to taste
1/4 cup Teriyaki sauce
2 cloves of garlic minced
1 tablespoon of Olive Oil (for veggies)
1 teaspoon of Olive oil (for shrimp)
1/2 Lime
DIRECTIONS
Here all the spices I used:
Spices I used
Squeeze the lime on the shrimp once it’s cooked and let it marinade with your choice of spices. I used oregano, Old Bay, and pepper.
Cut all veggies into thin strips. On a big pan or stir fry pan, heat oil at medium, once oil is hot, add minced garlic and wait 1-2 minutes until it’s golden. Put all veggies into the pan and stir often for about 5 minutes. Add spices, and teriyaki sauce, stir some more and cook until they are soft but still crunchy. Turn heat to low to keep it warm and juicy, don’t let them dry out.
Vegetables
While veggies are cooking, add shrimp in another pan with another 1 teaspoon of olive oil and let it soak in all the spices. Cook for about 4-5 minutes. Don’t over cook…I hate chewy shrimp.Once shrimp is cooked, put aside. Continue cooking the vegetables and then add the shrimp when they are ready. Mix thoroughly and serve.
Shrimp Cooking
This will actually taste better the next day as left overs! Rice is perfect with it :) Enjoy!
Vegetable Stir Fry










{ 2 comments… read them below or add one }
That looks so good! I love shitake mushrooms and eggplants! What a great idea.
Thanks Holly, I can’t wait to make it again cause it really was good and it was even better as left overs! :)