Female Speaker: Today, I am making a Shrimp Stir-Fry! Stir-fries of any sort are a great way to use leftover vegetables and combined flavors. Well, I'm using pre-cooked shrimp in this version, you can always use chicken or go vegetarian and use tofu.
I have already got some brown rice cooking; you want to have about 2 cups to serve four people. Just follow the directions on the package and don't forget to set the timer so it doesnt overcook. While thats cooking, you can start prepping the ingredients for the stir-fry.
First, lets chop this cabbage into thin strips. This recipe calls for 4 carrots that we will need to cut into shreds too. You can save time by buying shredded carrots and cabbage for that matter, but its a bit more expensive and it's really very simple to shred carrots with a peeler.
First, you take off the skin, chop off your ends, and then just continue peeling away, it shreds super-easy. We are going to put 2 teaspoons of extra virgin olive oil in the skillet and then add the cabbage and the carrots to that. Lets go ahead and pour that in. We will toss this to make sure everything is coated in the oil and cook on medium-high heat for about four minutes.
You want to stir this frequently until all the vegetables are not limp but still crunchy. The colors in this dish are going to be fantastic. We will add the shrimp that I purchased already, precooked, peeled and deveined.
Now we can stir in 2 tablespoons of low sodium soy sauce, 1 tablespoon of reduced fat no sugar-added peanut butter, and last we are also going to add some ginger. Just keep stirring until its all mixed together. With this dish the peanut butter, thats what makes it, this is what my kids like to eat because it makes it really sweet. Looks beautiful!
Be sure to fluff the rice when its ready, then you can spin some on to a place, top it with your stir-fry and add a few chopped unsalted peanuts and youve got yourself a flavorful low fat meal. Enjoy!