After a brief hiatus…The Wifey is BACK for Wifey Wednesday.

ANYHOO- let’s talk about how STIR CRAZY we’ve all been about this Winter that seems to never end!

And yet,  everywhere we look it’s all about : SPRING! Spring fashion =’s less clothing and > pasty legs and arms.

So I’ve come up with a one pot/wok dinner that’s both satisfying and healthy. Modify as you wish with protein. * add chicken, beef, subtract shrimp- whatever you like.

This list may look like a lot, but I promise it’s mostly canned stuff and almost any grocery store in the USA will stock the list.

I really love Trader Joe’s for an excursion of this type, but no matter where you go, it’s cheap and easy.

What You Need/Grocery List: 

• a bag/ handful of snap peas (I get mine from Trader Joe’s)
• a can of water chestnuts – sliced
• a can of “stir fry” mushrooms or fresh mushrooms
• a can of bamboo shoots- sliced
• a can of baby corn – *side note..you either love or hate baby corn so omit if you wish
• a handful of mixed peppers, sliced (green, red, yellow… I got mine from the Whole Foods salad bar)
• a small handful of sliced zucchini (I got mine from…the “cheater bar”. If your grocery doesn’t have a salad bar, simply slice up strips of a small zucchini)
• a pinch of shredded carrots from…. (I won’t even insult you at this point)
• a bag of frozen, shelled edamame (you will use about 1/4 a cup)
• a bag of pre cooked and cleaned, frozen shrimp

• a package of instant and microwave friendly rice (I like either brown or sticky white)

• a package of seaweed snacks (you can eat 10 FOR 30 CALORIES!?!?!) *pick them up at Trader Joe’s or in the ethnic isle near Asian foods, I like the Wasabi Flavor
• a small bottle of sesame oil
• a bottle of soy sauce (I like low sodium, regular makes me look like I’ve been crying all night)
• a bottle of teriyaki , or any other kind of Asian stir-fry sauce that floats your boat. *I got mine from Trader Joe’s

What To Do:

• heat about 2 tsp of the sesame oil in a pan or wok on medium high heat
• add all the veggies, bamboo shoots, water chestnuts & baby corn to the wok/pan and with a large spoon/stirring thing- make sure all your veggies are coated

• dump your frozen cooked  shrimps into a strainer or bowl and run cold water over them for about 5 mins until they thaw. dump water out, and pat shrimps down with paper towel. * you can also use frozen uncooked shrimp, just cook in a separate pan until they are pink and then add to the mix

• either stir constantly or hold the handle, tilt the pan down and flip the veggies until they begin to brown
• pop the rice in the microwave and cook according to directions. (peel the top off and cook for 1 min)
• when veggies begin to brown a tad, add shrimps to the mix.

• add about 1 tsp of your sauce or just soy sauce to the pan/wok and continue to flip or stir until the entire mix begins to brown. Be sure to give it all your attention here- burning is NO GOOD.
• dump rice into a bowl, pour stir fry over rice.
• serve with seaweed for wrapping into mini burritos or just pretty color.

• bow gracefully and accept praise!