Happy Festivus everyone! We just got back from Vegas, a week ago today, and I finally feel like I’ve tamed the piles upon piles of laundry, gotten the fridge somewhat stocked up, and the apartment back to normal. With all that going on, I’m way behind in all things Christmas like decorations, cards and shopping. The trip was totally worth it though. We went to the Valley of Fire State Park, which was absolutely gorgeous, and also stumbled upon the Neon Museum, which is essentially a boneyard for the vintage signs of Las Vegas past. We highly recommend both!
So with all our traveling, I was all about quick and easy meals this past week. This stir-fry couldn’t get any quicker or easier, and it is really satisfying.
I’ve become a big fan of sweet chili sauce; it is great for really quick stir-frying when you don’t have a lot of time for dinner. I’ve done all sorts of combinations with all veggies, chicken or shrimp, and all versions have been great.
Shrimp and Broccoli Stir-Fry with Sweet Chili SauceInspired by Everyday Food Serves 4 If you like things spicy, add a few pinches of crushed red pepper along with the garlic. 1 cup long-grain white rice (I like Jasmine) 1 pound extra-large shrimp, peeled and deveined (tails on) 4 tablespoons vegetable oil, divided 1 bunch broccoli, cut into florets 2 cloves garlic, minced 1/3 cup sweet chili sauce 1 tablespoon soy sauce
Start rice cooking according to package directions.
Dry shrimp with paper towel.
Heat a skillet or wok over high heat for a few minutes. Remove pan from heat and add 2 tablespoons of oil and broccoli very, very carefully (oil may spatter). Return pan to heat and cook undisturbed for 1 minute. Toss broccoli and cook for one additional minute.
Add remaining two tablespoons of oil and shrimp, stirring frequently until shrimp are opaque throughout, about two minutes; within the last 30 seconds of cooking, add in garlic. Remove pan from heat. Stir in sweet chili sauce and soy sauce, and toss to coat. Serve with rice.