It has been an unsettled yet interesting year thus far. Life has thrown a few curve balls but in our true spirit, we have lobbied them back successfully. We still managed to spend most of the month of May in Florida and Aruba so I'll share some of those foodie adventures. Earlier this month, my husband had his gallbladder removed. Despite all of the horror stories folks managed to share with us about this procedure, the only problem was a nasty reaction to his pain medication. Other than that, the healing process was problem free. He is back to enjoying food and is quite pleased that nothing seems to be bothering his stomach!
Each stir fry was made with spaghettini and seafood (shrimp or scallops). I added vegetables into the stir fry for the third dinner. The shrimp stir fry pictured was incredibly easy to make. It was a tasty, low calorie, high protein meal. The jumbo shrimp was frozen precooked so I thawed and removed the tails while the pasta was cooking. When the pasta was cooked, I drained then heated a little olive oil in a non-stick fry pan. I tossed in the shrimp and frozen Asian vegetable mix, stirring until warmed through. Then I added the pasta, a small pat of butter (about 1 tsp) for extra flavour, and a light dash of garlic pepper. This delicious stir fry, like most stir frys only took 15 minutes to put together.
The beauty of stir frys aside of being delicious is they are very quick to put together. They are versatile too. While rice and pasta are often added to stir frys, quinoa or potatoes can be substituted. Any meat or seafood can be used as well. The choice for vegetables is endless. Although I seldom add a sauce to my stir frys, it is easy to do so if desired. A thin sauce adds another element of texture and flavour. Worchestershire sauce, liquid aminos (soy free, low sodium) or soy sauce are all great ingredients to add extra flavour to stir frys in place of a thin sauce. All the way around, stir frys get two thumbs up in my book!