Shrimp Stir fry

1/2 tsp ground ginger
1/2 tsp cayenne pepper
2 cloves garlic, minced
1/2 tsp black pepper
1 lb raw shrimp, peeled & deveined (can sub cubed chicken or pork, if desired)

1 tsp sesame oil*
1 Tbsp canola oil
1 medium red bell pepper, sliced into thin strips
4 green onions (white and green parts), chopped
3 Tbsp low-sodium teriyaki sauce
1/2 lb snow peas, strings and ends removed
1/2 cup canned sliced water chestnuts, drained
1/2 cup canned baby corn ears (asian whole baby corn), drained, each cut in half
1 Tbsp cornstarch*
1 cup low sodium stock (chicken, veggie, shrimp)
1 tsp salt

Mix ginger, cayenne, garlic, and pepper together. Place shrimp (or other meat) into a quart-sized ziplock bag, add spice mix, and smoosh around until covered in spices. Marinate for 10-30 minutes, while chopping the vegetables.

Meanwhile, chop green onions and red pepper, peel off strings and ends of snow peas, and open & drain water chestnuts & baby corn (cut corn ears in half).

Heat sesame oil and canola oil in wok or large skillet. Add in shrimp (or other meat), cook until opaque, about 4 min. Remove shrimp from pan, keep warm. Add in vegetables and stir-fry for about 4-5 minutes. Mix teriyaki sauce, cornstarch, and salt together with a whisk. Add shrimp back to pan, then pour in broth mixture. Allow liquid to boil, and turn off heat immediately when once mixture starts to thicken. Serve over rice or noodles.

**Note** As noted above, sub your favorite meat (chicken, pork, etc) in place of the shrimp. For quicker prep, shrimp can be marinated anywhere from 10 min to overnight, so make spice mix and marinate in the fridge overnight for easy dinner prep. Similarly, veggies can be prepped ahead and kept in the fridge. This way, it takes only about 10 minutes to put together for a quick dinner!


Serving Size: Makes 4 servings