Call Me Determined

May 25, 2010 by Kristi Rimkus

Moving day has come and gone with a flurry of commotion, and now we need to remodel our new home. The house requires improvements, so we’re replacing the flooring and kitchen counters.

Working on a remodel means that we don’t put pots and pans away, much less dishes and utensils.

You would think that for a cook and food blogger this situation would cause problems for me, but then you don’t know me as well as my husband does. I can be incredibly determined when I want something – a character flaw my husband can attest to.

So how do I create a meal with one saucepan, one sauté pan, a knife, and all my food in a refrigerator in the garage?

A look in the refrigerator revealed broccoli, carrots, onions and condiments. In the freezer I found frozen shrimp.  Doesn’t this sound like the makings for a stir-fry?

Thirty minutes later I had a simple stir-fry, ready to plate and eat in my lawn chair in the family room.

As long as the wine isn’t in the garage – life is good.

Fresh Stir Fried Vegetables and Shrimp with Sweet Hoisin Sauce

Rice:

1 cup brown basmati rice, rinsed and drained
2 cups low fat chicken broth

Stir Fry Sauce:

1 ¼ cups low fat chicken broth
2 tablespoons Mirin
2 tablespoons rice vinegar
2 tablespoons Hoisin sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons cornstarch

Stir Fry Vegetables and Shrimp:

1 tablespoon coconut oil, organic for medium high heat
2 cups red onion, sliced
2 cups carrot, very small baby carrots
2 cups broccoli florets, cut into bite sized pieces
16 large shrimp, 26 – 30 shrimp per pound

Servings: Makes 4 main dish servings.

Directions:

1. Heat 2 cups chicken broth in a medium saucepan over high heat until it just boils. Reduce heat to medium low and add rice. Cook for 30 – 40 minutes until liquid has evaporated and rice fluffs with a fork.

2. In a small bowl combine 1 – 1/4 cups chicken broth, Mirin, rice vinegar, Hoisin sauce, garlic, ginger and cornstarch.

3. Add coconut oil to a large non-stick pan over medium high heat. Add onion and carrots. Cook for 5 – 10 minutes, stirring frequently until veggies are just barely crisp tender. Add broccoli and stir-fry for another 3 – 5 minutes until broccoli is crisp tender.

4. Add shrimp and sauce, and cook for 3 – 5 minutes until the shrimp has slightly curled and the sauce has thickened and is no longer cloudy.

5. Serve with rice.

What’s good for me in this dish?

Shrimp is low in fat, and higher in cholesterol. It also contains B12, omega-3 fatty acids for anti-inflammatory effects, and selenium, copper, and zinc.

Broccoli is a cruciferous vegetable, and a powerhouse of nutrition. Vitamins C, K, A, folate, fiber, manganese, tryptophan, and potassium which helps the body fight bladder, ovarian and prostate cancer. Broccoli is good for detoxification and stomach health; as well as cardiac and vision health. Wow!

Amount Per Serving: Calories: 309, Total Fat: 5.11g, Cholesterol: 36mg, Sodium: 950mg, Total Carbs: 52.41g, Dietary Fiber: 4.08g, Sugars: 5.64, Protein: 11.27g, Weight Watchers Points 6

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

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One Response to “Call Me Determined”

  1. Adventure-Some Matthew says:

    I love stir fries for their simplicity and speed; I always include one on any weekly menu that I make. This one sounds delicious… it’s a shame that my wife doesn’t like seafood, because I’ll have to wait until I have an evening alone before I will get to try it.
    Adventure-Some Matthew´s last blog ..New Free Finance Tracking System My ComLuv Profile

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