Have you ever had one of those weeks where you wished you could press the reset button? Or even better the fast forward button so you could quickly just glide through all the stress and challenges of the week? This week everyone in my family (everyone BUT me thankfully) was incredibly sick with a minimum of five days of fever, pink eye, and ear infections. Then to top it off, halfway through the week my daughter came home from school with lice. So after an insane amount of cleaning literally everything and bagging toys that couldn’t be washed (and I admit a long nap) and my regular schedule of work, work outs, and chores and errands, I sat down and thought about what food I could make for my family that would encourage wellness. I set off for the grocery store with a stir fry in mind with fresh vegetables to counter all the medicine being consumed.
Shrimp Stir Fry
6 tsp. canola oil, divided
4 Tbsp., plus 2 tsp. low sodium soy sauce, divided
3 Tbls minced garlic
1/2 cup sugar free apricot jam
3-4 lbs shrimp, peeled and deveined, medium in size 31-40 count
4 Tbsp fresh ginger, minced
8 oz. white mushrooms, quartered
8 scallions, minced
2 large red bell peppers, cut into thin strips
1 lb snow peas, strings removed
1/4 tsp red pepper flakes
Whisk together 3 teaspoons of the canola oil, 3 teaspoons of the low sodium soy sauce, garlic, and sugarfree apricot jam in a large bowl; add shrimp and toss to coat.
Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink approximately two minutes. Transfer to a plate.
Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, Bell peppers, Snow peas, and red pepper flakes and cook until vegetables are tender crisp, about four minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.
Hope you enjoy this meal with your family too. Have a great week and stay healthy.