Quick Stir-fry Recipe
Easy vegetable and shrimp stir fry recipe. No problem varying the type of vegetables you use either and sliced thin works just as well as Julienne.
1/3-cup Italian salad dressing
1-tablespoon soy sauce
1/2-teaspoon fresh ground ginger
1-medium-sized carrot, Julienne
3/4-cup fresh small snow peas
1-small zucchini, Julienne
1-small red onion, halved and thinly sliced
1/2-cup sliced fresh mushrooms
1/4-medium sweet yellow pepper, Julienne
1/4-medium sweet red pepper, Julienne
1/4-medium sweet green pepper, Julienne
1-pound uncooked medium shrimp, peeled and deveined
3-cups hot cooked rice or noodles
Step 1...In a small bowl, combine the salad dressing, soy sauce and ginger. Set aside 2 tablespoons of mixture to use later.
Step 2..Julienne the carrot, zucchini, yellow, green, and red peppers, slice the mushrooms and wash remove the veins from the shrimp.
Step 3...In a large skillet or wok, cook and stir carrots in salad dressing mixture over medium heat for 3 or 4 minutes. Stir in the rest of the vegetables. Cook and stir for about 5 more minutes or until just tender crisp. Remove vegetables with a slotted spoon and keep warm. Start the rice or noodles to cooking.
Step 4...Add the shrimp and 2 tablespoons reserved dressing to the pan. Cook and stir over medium heat until the shrimp turn pink. (Shrimp should be cooked only until they turn pink, 3 to 5 minutes at most).
Step 5...Add the vegetables back to the pan and heat through.
Serve over beds of hot cooked rice or noodles
Makes about 4 servings