A stir fry is a great one-dish meal to whip up at any time of the year, but I grow especially fond of them in the fall and winter months.
They’re extremely simple, quick and easy to adjust to your personal taste buds, plus they’re nice and warm for when you come in from the cold.
You can add in whatever veggies you like, change up the meat from shrimp to beef or chicken, or add in extra flavors if you like your dishes more/less spicy or sweet.
Or, of course, you could just follow this exact recipe and enjoy the flavourful concoction I’ve come to swear by!
The sauce is irresistible and when you’re hungry it’s an extremely quick fix since it only takes about 15-20 minutes to make. Enjoy!
Shrimp and Broccoli Stir Fry
- 1 cup rice
- 10-15 shrimps
- olive oil
- 1 broccoli crown chopped
- 1/3 pack white mushrooms sliced
- half of a yellow pepper sliced
- handful of green beans sliced
- 1/3 cup soy sauce
- 1/3 cup maple syrup
- 1 tbsp brown sugar
- 1 tbsp bottled garlic (or 3 mined garlic cloves)
- 1 tbsp sesame oil
Cook rice in rice cooker or on stove top, keep warm
Place olive oil in large pan, cook shrimp on medium heat
Add broccoli, mushrooms, yellow peppers and green beans to pan and cook well
In a small bowl whisk together soy sauce, maple syrup, brown sugar, garlic and sesame oil
Add sauce to pan and mix until sauce is warm and veggies are crisp
Plate and serve over rice
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