An easy one-dish meal!
Ever have one of those days when you get home later than planned, desire a fresh and light meal, but just don’t want to spend a lot of time in the kitchen? This happens to me quite often, and when it does, this is one of my quick and easy go-to meals. And the best part is that you can get creative and substitute whatever vegetables and proteins happen to be taking up space in your refrigerator!
Prep time: 20 minutes
Cook time: 15 minutes
- 1 tablespoon olive oil or coconut oil
- ½ cup vegetable broth
- 2 tablespoons Tamari sauce (soy sauce can be substituted)
- 2 tablespoons water
- 1 teaspoon sesame oil (1 teaspoon tahini can be substituted)
- 4 tablespoons fresh lemon juice
- 1 ½ teaspoons fresh grated ginger (or ¼ to ½ teaspoon ground ginger)
- 2 cloves garlic, minced
- 2 teaspoons organic cornstarch
- 1 ½ cups fresh green beans
- 2 cups sugar snap peas
- 1 red pepper, diced
- 1 8 oz. can water chestnuts, drained (optional)
- ½ cup diced pineapple
- 12 medium-sized shrimp*
- Brown rice or quinoa (optional)
- Prepare lemon ginger sauce: In a small bowl combine, broth, tamari (or soy sauce), water, sesame oil, lemon juice, ginger, garlic. Slowly whisk in cornstarch.
- Heat olive or coconut oil in a large skillet. Add shrimp and stir-fry for 1 to 2 minutes or until shrimp is pink. Remove from skillet.
- Add green beans, snap peas, red pepper, and water chestnuts. Add lemon ginger sauce and stir-fry until vegetables are tender but still crisp, about 5 minutes. Add shrimp and stir-fry for another minute.
- Serve plain or over rice or quinoa.
Serves 3-4. ENJOY!
*Chicken can be used in place of shrimp or it can be prepared as a vegetarian dish using an alternative protein.
And remember – Always Organic!