This quick and easy stir fry is the result of last weekend’s farmbox.
I love getting my farm-boxes every other week, but sometimes I look at the contents and panic a little bit. What the heck am I going to do with this???? When all else fails I start chopping and dicing, because you can stir fry just about anything.
The stir fry idea was mostly inspired by the Bok Choy. I had never cooked it before and whenever I had it out it was in the form of a stir fry. It came together really quickly and ended up being really really really tasty, I love it when that happens! (Note, one essential tip I’ve learned to make a good stir fry- chop/prep everything before you start.) Some nights (okay a lot of nights) I have an idea of how something is going to go in my head and then it ends totally different, not necessarily bad, but totally different. This one came out even better than what I had dreamed up in my head! Win!
Mr. Hungry is really good about not hurting my feelings after I’ve cooked something. In fact, I have had to tell him to be tougher with me because what if I put something on the blog that’s disgusting? (No I don’t completely trust my own taste buds.) I wasn’t sure if he really liked this one or not until Sunday night when he asked if we had the stuff to make that stir fry again. WIN WIN WIN! That means he REALLY liked it as much as I did!
Full of summer veggies and meaty shrimp it’s the perfect light but filling summer meal! Let me know if you try it 🙂
- 1 jalapeno, deseeded, deveined, chopped
- 1 green onion, chopped
- 1 clove of garlic, minced
- 1 small eggplant, chopped
- 1 head of bok choy, chopped
- 2T avocado oil
- 10 ounces shrimp, tail off, precooked and defrosted
- ¼ cup salsa of choice
- ¼ cup reduced fat sour cream
- ¼tsp cayenne
- ¼ tsp garlic
- ¼ tsp chili powder
- Sauté first five ingredients in large wok for 5-8 minutes until tender. Season with cayenne, garlic, and chili powder.
- Add in shrimp, salsa and sour cream and sauté for an additional 3-5 minutes.
- Serve immediately.