Wow it has been a long time since I have posted! I enjoy blogging, but sometimes after sitting at a computer all day, that is the last thing I want to do. Plus I have been a little busy training. But now that IM Augusta 70.3 is over, I will have more time. Since, I got back from Augusta on Monday, I didn't have a chance to plan my meals for the week like I normally do. So as I was thinking about what to make for dinner, I was trying to think of something quick and easy. It is always good to have a "Go-To Meal", food that requires minimal preparation and ingredients. One of my favorite "Go-To Meals" is stir-fry. Here is my version, I am going to outline the basics: Vegetables, Protein, Starch, and Sauce. But keep in mind that you could modify the recipe based on what you have on hand.
Stir Fry
Vegetables: carrots, sugar snap peas, mushrooms, bell peppers, and edamame. I used a mixture of fresh and frozen vegetables. If you were crunched for time, a frozen bag of stir fry vegetables would work perfectly.
Protein: 3 ounces frozen shrimp and 1tbsp unsalted peanuts. You could also use chicken, strip steak or tofu.
Starch: 2/3 cup whole wheat spaghetti. You could also use brown rice (Steamfresh makes rice in a frozen bag- with the frozen veggies- So easy!).
Sauce: 1 tbsp soy sauce; 2 tbsp rice vinegar (find it either in the Asian section or with the vinegars at the grocery store); 1 clove garlic, minced; thumb size piece of fresh ginger, diced. If you don't have fresh garlic or ginger, you could use ground instead. But the fresh really adds alot of flavor.
Put 1/4 tsp of peanut oil (you could also use canola oil, but peanut oil really gives your stir fry great flavor) in a saute pan or wok. Add vegetables and cook for 3-5 minutes. Add sauce, shrimp,peanuts and whole wheat spaghetti and finish cooking for 1-2 minutes. Serves 1.
Enjoy!
