Hoisin Shrimp Stir Fry

Stir fry is a pretty easy weeknight dinner. Throw some veggies and protein together, add a sauce, serve with rice. It's so easy you don't even need a recipe... and yet here I am providing you with one... hmmm. Let's just move on, shall we?

This recipe was excellent. I am a big fan of hoisin sauce. If you are unfamiliar with it hoisin sauce is an Asian condiment. I'd equate it almost to a runny ketchup, only a bit less tomato-y. Some equate it to a BBQ sauce, but I don't really feel like it's too BBQ-y. It's really quite appealing and once you buy a jar you'll be amazed at how many uses you have for it. It's found in the Asian section of the grocery store and it's not expensive.

Feel free to substitute chicken for the shrimp, broccoli for the snap peas, etc. Truly the options are limitless and this is just a base! Needless to say John and I loved it, so I encourage you to try it. Best of all dinner is done in 15 minutes!

Source: Stephanie Cooks Original

Ingredients:
2 teaspoons canola oil
1 cup carrots
2 cloves garlic, finely chopped
1 1/2 cups sugar snap peas
1/2 cup mushrooms
1/2 lb. shrimp
1 tsp. flour
3 tbsp. hoisin sauce
2 tbsp. soy sauce

Directions:
1- In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
2- Add the mushrooms and snap peas. Cook until everything is tender.
3- Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
4- Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
5- Return the veggies to the pan.
6- Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.
7- Serve with rice.