Chinese Stir Fry with Shrimp, Sort of!

 We made this Chinese Stir Fry with Shrimp for Chinese New Year.   I got a little carried away with all of veggies, when I was shopping.  All of the veggies look so good, so I put red, yellow, and green peppers, broccoli, pea pods, bean sprouts, mushrooms, carrots, and baby bok choy, plus the shrimp. Stir Fry is so healthy, because you use very little oil, and there are so many veggies. I try to make the sauce healthy and low sodium, if possible. The sauce is really Fusion inspired.   We used low sodium soy sauce, low sodium Teriyaki  sauce,  low sodium chicken broth, and then for a little sweetness and heat  I added about 1 tbsp of Peach Salsa from TJ, which is low calorie and low sodium. Try it! The sauce is so good.  The traditional oyster and hoisin sauces are really high in sodium.  That's one reason that since my hubby's bypass, we don't eat Chinese take out food or go to Chinese restaurants.  We just make it at home. Our stir fry is so fresh, the veggies are crunchy, and the sauce has just a little sweetness to balance the salty soy and Teriyaki sauces, with a little bit of heat.  If you want more heat, you can add red chili flakes.  Enjoy!

We try to make these often, because they are an easy dinner,  The longest part of the dinner is the chopping of the veggies, but that's why I have a sous chef, Thank you Sweetie.  Next time, however we will have to chop bigger chunks for the veggies though:)

The sizes of the veggies in my recipe are for the larger size, not the size in my photos.

 Chinese Stir Fry with Shrimp

Ingredients:

1/2 lb raw shrimp, deveined, tail off and defrosted, if using frozen

1-2 Tbsp olive oil

1 medium onion chopped in 2" pieces

2 cloves, garlic, minced

1 medium red pepper, cleaned, seeded, and chopped in  1 1/2 " chunks

1 medium green pepper, cleaned, seeded, and chopped in 1 1/2" chunks

1 medium yellow pepper, cleaned, seeded, and chopped in 1 1/2" chunks

1/2 lb broccoli florets

1/2 lb pea pods

1/4 lb bean sprouts

1/2 lb mushrooms, sliced

1/4 lb carrots, cut in 1" chunks

1/4 lb Baby bok choy, cut in 1 1/2" chunks

*You can use any stir fry veggies of your choice, more or less, it's up to you.

Stir Fry Sauce

1 Tbsp low sodium Soy Sauce

1Tbsp low sodium Teriyaki Sauce

1/4-1/2 c low sodium  chicken broth

1 Tbsp Peach Sala from Trader Joe's

2 Tbsp corn starch

1/4 c. cold water

Directions 

First defrost shrimp, if needed.  You have to have all of the ingredients chopped and ready to go, because stir fry cooks fast, especially with the shrimp.

Chop all stir fry veggies, before if  needed. Heat wok or large frying pan over high heat add onion and garlic, stir fry for 1 min, Add the rest of the veggies and stir fry for 4-5, just until crunchy.  If you like your veggies less crunchy, put the lid on and steam for about 2 more minutes.  You don't want mushy veggies.

Now make your sauce.  Add soy sauce, Teriyaki sauce, chicken broth, and peach salsa to the pan. Then, mix corn starch and cold water together, Add to wok and mix through.  Cook until sauce is thickened. Add shrimp and cook until pink, curled up,  2-3 min. Don't over cook your shrimp, or they will be rubbery and tough.  Serve over rice, if desired.  We made brown rice, Yum!