Simple Shrimp Stir Fry

This evening I made one of my all time favourites. I find it to be quick and easy to make. There is very little prep work involved, and I can have it on the table in under 20 minutes.

I first made this particular stir fry only a few months after our wedding. I made the mistake of leaving the dinner preparations to my husband, since I often work late into the evenings. The recipe called for a bag of frozen peppers, mushrooms, carrots, broccoli, and onions. I had bought a stir fry mix of frozen veggies and left them to thaw in the fridge, on top of the chicken he would need for the meal. Unfortunately, he thought the recipe called for a bag of each veggie, which we did not have. Therefore, he made do with what we had in the fridge. He used a bag of frozen mixed veggies (you know, the peas, carrots, corn, and lima beans one) and chopped up a fresh pepper and onion. I do have to give him some credit as he did not do a half bad job at improvising with what he had available, despite missing the bag of stir fry veggies entirely. The dish was fairly tasty, but I was then left with a bag of thawed veggies that I needed to cook with shortly after. I had some leftover frozen shrimp in the freezer that I decided to use in a stir fry (since the the bag of veggies is called "Stir fry medley").

Shortly before moving out of my parents place my step-mother taught me the key to especially delicious stir fries: Oyster Sauce. You can find it near the soy sauce, usually in the international foods aisle. Don't be concerned with the name. Though it sounds very fishy I can assure you it smells and tastes nothing of fish. The following stir fry recipe was originally created in order to use up some ingredients that had little life left in my fridge. The contents of the stir fry can be changed as little or as much as you may desire since it is the sauce that makes it.

Simple Shrimp Stir Fry
Cook: 20minutes
Makes: 4 Servings

Ingredients

• 1 tbsp olive oil
• 1 bag of frozen mixed veggies (Green Giant: Stir Fry Medley)
• 1 1/2 cups sugar snap peas
• 340g frozen cooked, peeled Pacific white shrimp, thawed and tail removed
• 150g egg noodles
• 1/4 cup soy sauce
• 1/4 tsp Worcestershire Sauce
• 2 tsp Oyster Sauce

Directions

1. Heat oil in wok or large non-stick skillet on high heat. Fry frozen veggies and sugar snap peas for about 1 minute, then add half of the soy sauce, half of the Worchestershire Sauce, and half of the Oyster Sauce. Fry until veggies are tender, stirring occasionally. Add Shrimp and cook for another 5 minutes, or until shrimp turns white. Reduce heat to low.
2. Meanwhile, cook egg noodles according to package instructions, then drain.
3. Add egg noodles to veggie mixture and combine the rest of the soy sauce, Worcestershire sauce, and oyster sauce. Stir to evenly coat noodles and serve.

Please attempt, tweak, and enjoy our favourite stir fry.





Kage