For as long as I can remember, I grew up eating stir fry. Whether it's vegetable stir fry, chicken stir fry, or pork stir fry, our family dinners will have one dish that is stir fried. And I can't say I blame my grandma (she's the one that cooks in our house). It's versatile, easy, quick, nutritious, and most definitely delicious.

Most of the time, stir fries are made with a mishmash of things found around the kitchen. They are especially good when made with leftovers. However, today, I have a recipe for shrimp and veggies stir fry that is both delicious and nutritious. I'm a seafood fan, and shrimp stir fry is probably one of my favorite dishes to make at home.

SECRET TO A DELICIOUS DISH  For the veggies, I would suggest using your favorite type. Broccoli is always a good choice, but you may use whatever you desire, such as cauliflower, carrots, etc. In this recipe, I use broccoli and snow peas, both of which gives the dish a good crunch and added fiber.

You may also use either fresh or frozen shrimp. I made mine using frozen and found the result to be just as delicious. The EZ peel shrimps are my particular favorites. It's nice that I can store shrimp in the freezer and pull them out to use whenever I need.

Then, of course, Lan Prik Chili Sauce gives this dish the extra "umph!" in terms of kick. With the amount used, I would say it gives this recipe a spicy rating of mild. It tingles your tongue, but doesn't melt your face off. If a hotter dish is desired, try adding chili flakes.

SHRIMP & VEGGIE STIR FRY

Instructions

1. Mix together soy sauce, oyster sauce, vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch, and Lan Prik Chili Sauce.
2. Heat large skillet or frying pan over medium-high heat. Add shrimp and cook until pink.
3. Add veggies and cook until tender (about 5 more minutes).
4. Stir in sauce mixture and cook until thickened, 1 - 2 minutes more.
5. Garnish with chopped green onions and sesame, if desired. Serve with steamed rice and enjoy.