Recipe: Ginger-Peanut Stir Fry

With White Rice + Shrimp

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I love this sauce - you can put it on anything from the recipe below, tofu, grilled chicken, vegetables or use it as a fresh dipping sauce for rice paper rolls! It comes together quickly and needs no special equipment or cooking! I cook the rice in one pot and do everything else in this large enameled cast iron skillet. Frankly, I don’t splurge on Le Creuset - Lodge is a fantastic brand at a great price point and I don’t have to stress about anything happening to a $200 enameled pan. This isn’t a sponsored post, but should Le Creuset or Lodge want to send me things to try, I’m all ears :) I hope you enjoy the dish, let me know what changes you make!

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Dish Type: Entree | Serves 4

Ingredients:

Rice:

• 1 cup basmati white rice

• 1.5 cups water

• 1/4 tsp salt

• 1 tsp coconut oil

Sauce:

• 3 spoonfuls peanut butter (to taste)

• 1” ginger, peeled and minced

• 2 cloves garlic, pressed or minced

• 1 Tbsp soy sauce (or tamari for gluten-free)

• 1 tsp rice vinegar

• 1-2 tsp chili paste or gochujang or biber salçasi (hot)

• 1/2 lime, juiced

• 1 tsp curry powder

• water to thin to desired consistency (start with 1/8 cup and add in 1 Tbsp at a time)

Shrimp*:

• 1 lb shrimp, peeled + deveined

• 1/4 tsp sea salt

• 1/4 tsp cracked pepper

• 1/8 tsp ground dried coriander

• 1-2 tsp coconut oil or sesame oil

Vegetables:

• 1 head broccoli, florets trimmed

  • trim woody stem or shave to reveal tender core, slice and use as well!

• 1-2 carrots, sliced

• 1 bell pepper, sliced

• 1 zucchini, sliced

• 1 small eggplant, quartered legnthwise and sliced

• 1-2 Tbsp sesame or coconut oil

• A little water or stock to steam

Directions:

1. Prepare sauce by mixing all ingredients and setting aside. Taste and adjust as needed (more heat? more peanut butter? more soy sauce for salt?)

2. Bring water, rice, salt and oil to a boil in pot. Once it’s boiling, reduce to a simmer (low) and cover. Set timer for 13 minutes.

3. Stir rice to fluff quickly, put lid back on, remove from heat and let sit to steam 10+ more minutes.

4. Prepare eggplant, lightly salt and set aside.

5. Prepare the other vegetables and set aside.

6. Trim shrimp heads/tails off with scissors*

7. Cut down the back of the shell, peel off shell and remove vein

8. Toss shrimp with salt, pepper and dried coriander.

9. Heat 1-2 tsp oil in pan over high heat (I used this enameled cast iron for the shrimp and veggies).

10. Add shrimp and saute 8-10 minutes or until opaque in the middle. Remove from pan.

11. Add a little more coconut or sesame oil to the pan, add eggplant and saute 3-5 minutes.

12. Add remaining vegetables and saute until picking up color. Add water or broth a few Tablespoons at a time to steam and keep vegetables moving.

13. Add in a splash of soy sauce and stock and cover to steam the vegetables the rest of the way through.

14. To serve - spoon sauce on plate, top with vegetables, nestle rice in the center and top with shrimp. Extra lime wedges or fresh cilantro make a great garnish!

*Notes:

• Cooking shrimp in shells (and with heads/tails) creates a TON of flavor - I didn’t want the hand-mess tonight so I peeled them fully.

• Save shells & heads in ziplock bag and freeze for stock later or do what I do - toss them in a small pot while you’re cooking everything else. Add a bay leaf, peppercorns and some salt and make a quick shrimp stock.

• Use the leftover stock as broth in fish or shrimp chowders, curries and more!
  
  

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