WRITTEN ON January 24th, 2010 BY Meredith AND STORED IN Dinner, Fish and Shellfish, Stir Fry

Some nights I just don’t feel like cooking.  There.  I said it.  Happy?

But then I remember that it’s not just me anymore.  Five years ago I would have just picked up the phone and dialed my favorite sushi place.  Done and done. The problem with that now is that I made a deal with the devil, somehow convinced this really great guy to marry me (largely by my cooking abilities), and in exchange I promised Lucifer that I’d cook this man dinner and keep him healthy.  Ugh.  Responsibility is so trying.  Remember when you couldn’t wait to be a grown up?

That’s why I love this dish.  Stir frys in general are a really easy way to make a healthy meal in a flash. The ultimate weeknight cheat, if you will. I try to incorporate seafood into our diet at least one night a week, though sometimes it’s prohibitively expensive.

Here’s a little secret: nearly 99% of all shrimp you will find, no matter where (i.e. Food Emporium or Whole Foods, no difference), has been pre-frozen. So why not save a couple bucks and buy frozen shrimp in the bag, and clean them yourself?  They’ve usually already been de-veined.  Head to Costco, buy a big bag of frozen shrimp, and keep it in the freezer, pulling out however many you need on a particular night. They thaw really quickly if you leave them under cool water.

Just a little tip from me to you. Dinner in a flash.  You’ll be taking care of the people you love while leaving time for the really important things, like American Idol.

Nothing shrimpy here...

Shrimp and Bok Choy Stir Fry (serves 4)
12 large shrimp, shelled and de-veined
1 head bok choy, chopped
1 clove garlic, minced
2 tbsp fresh ginger, minced
3 tbsp low sodium soy
2 tbsp sesame oil
1 tbsp canola oil
4 scallions, sliced thin
1 handful fresh cilantro, rough chopped
1 handful peanuts, rough chopped
1 tsp Sriracha hot sauce
Salt to taste
In a wok, heat canola oil.  Add garlic and ginger, cook 30 seconds. Add bok choy, saute about 1 minute until wilted.  Add shrimp, 1 tbsp soy, peanuts and scallions.  Stir fry about 1-2 minutes until shrimp are just pink.  Toss in Sriracha, rest of soy, sesame oil and cilantro, stir fry 30 seconds more.  Check for seasoning, add salt if needed.  Serve over black (forbidden/purple) rice.

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