Shrimp stir fry
I’ve turned a regular stir fry favorite into something a bit healthier, and let me tell you it tastes fantastic. I’ve used quinoa instead of noodles and Lurpak light instead of regular butter to keep all the taste and relinquish some of the extra fat. The result was so so good (hear me convince Sophia to try new foods at the end!).
Ingredients
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic, smashed
- 1 tsp ginger, grated
Veggies (about 500g):
- ½ bell pepper
- ¼ broccoli head
- 100 g sugar snap peas
- 100 g baby corn
- ½ box mushrooms
- Spring onion to garnish
- Optional 1 green chili
Main:
- 3 tbsp Lurpak light, separated
- 600 g cleaned shrimp
- Pinches of salt, black pepper, white pepper
- 1.5-2 cups cooked quinoa
Instructions
- Mix the sauce ingredients together and set aside. Chop up veggies and set aside. Cook ½ or ¾ cup quinoa in 1 cup or 1.5 cups water with a pinch of salt and set aside.
- In a large pan or wok, use 1.5 tbsp Lurpak light butter to cook the shrimp. Season lightly with salt, white pepper and black pepper. When cooked (about 6 minutes), remove with their juices.
- In the same pan, add the remaining Lurpak butter and cook the veggies (except the green ones that need very little time) for 7 minutes. You can add green chili here for heat. Then add the cooked shrimp, cooked quinoa, the sauce, and remaining green veggies (like broccoli and sugar snaps). Cook for 5 minutes on medium heat and then add spring onions when done. Enjoy as a filling healthier meal that doesn’t compromise on flavor.