Easy shrimp stir fry

I love chinese food. When I say love, I mean loooooovvveee chinese food. But, I feel like it’s one of those foods that is so delicious in the restaurant, and then when you are home and try to make it on your own – it always comes out tasting like a shoe.

Is that just me?

Oh well. Anyways, I never make chinese food at home because it never comes out as good. So really I just end up making a mess in the kitchen and wishing I had ordered take out.

This recipe is so easy. Like almost stupid easy. ANYONE can make this. If you don’t even know how to crack an egg, you, yes, YOUUU can make this.


1 Lb peeled and devained shrimp (I bought it unpeeled and undevained and I wanted to chop my hand off)
1 onion, largely chopped
1 green bell pepper, sliced
1 clove garlic, minced
1 tsp ginger, grated
1 bag frozen stir fry vegetable mix (mine had carrots, broccoli, cauliflower)
1 can water chestnuts, drained and rinsed
1/2 can bamboo shoots, drained and rinsed
1/2 of a pineapple, cored and largely diced
1 Tbl cornstarch
1-2 cups (depending on how saucy you want it) Island Soyaki sauce from Trader Joe’s

***If you CANNOT find Soyaki sauce, here is how you can just make your own!!:

Blend together some teriyaki sauce, pineapple juice, garlic, ginger, and sesame seeds.

In a large re-sealable bag, place shrimp, cornstarch and 1/4 cup of Soyaki sauce. Coat all the shrimp and set aside.

Heat some oil and a large non-stick pan and add in onions, peppers, garlic and ginger. Saute until just starting to soften, about 10 minutes. Add in frozen veggies and cook another 5-7 minutes. Add in remaining sauce and bring to a boil. Add in water chestnuts, bamboo shoots, pineapple and shrimp. Stir the mixture so shrimp is submerged in the sauce. Cook until sauce has thickened and shrimp is cooked all the way through, about 10 more minutes.

Serve over rice and enjoy!!!


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