Making stir-fry is a great way to add vegetables into your diet and this Broccoli, Shrimp, and Shiitake Stir-Fry will definitely inspire you to eat healthy!
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The holidays are over and I’ve got a few extra pounds to show for it. Before the holidays, I was doing so good! I had added an abundance of vegetables to my diet, tried not to eat too many carbs, watched my sugar intake, and noticed a difference in how I felt and the numbers on the scale. Then, Christmas came around and brought with it lots of heavy, creamy dishes and sugar-loaded desserts. I’m not usually one that goes crazy over sweets, but bring out the homemade Christmas cookies and I end up with a major sweet tooth!
So once the holiday festivities came to a close, I vowed (call it a resolution if you want) to eat better again. One thing that has inspired me to make healthier meals is Martha Stewart’s Vegetables cookbook. Now, when I first signed up to meet Martha Stewart, she could have signed a brown paper bag and I would have been happy. But when I was waiting on line to meet her, I wasn’t entirely thrilled to have a cookbook called Vegetables in my hands.
As I flipped through the pages of this, I reminded myself that I definitely shouldn’t judge a book by its cover. Vegetables isn’t just a book about leafy greens and root vegetables. It’s a cookbook that shares recipes about eating seasonally, creating wholesome meals with vegetables you already know and love, and introducing entirely new veggies into your diet.
I decided that the first recipe that I made in this cookbook should be a seasonal one. We had shrimp left over in the freezer from making shrimp cocktail during the holidays. And during recent trips to the grocery store, I’ve been stocking the fridge with vegetables that keep for longer durations of time – like fresh broccoli. So this recipe for Broccoli, Shrimp, and Shiitake Stir-Fry was perfect! It was so easy to make, too!
The ingredients were simple and yet the recipe was still so flavorful thanks to fresh garlic and ginger. This dish doesn’t take long at all to cook, so the mushrooms are tender and the broccoli stays on the crunchier side. The original recipe called for safflower oil, but I didn’t have any on hand. Instead, I would recommend using coconut oil or olive oil. My husband missed out on this since I made it for lunch one day. But I’ll definitely be making this again for dinner one night in the near future!
- 1 garlic clove, thinly sliced
- 1 tsp. fresh ginger, grated
- 3 tbsp. rice vinegar
- 2 tbsp. low-sodium soy sauce
- 1/4 tsp. red pepper flakes
- 2 tbsp. coconut oil or olive oil
- 1 pound shiitake mushrooms, stems removed and halved
- 1 pound large shrimp, peeled and deveined
- 1 head broccoli, separated into small florets
- 2 scallions, finely chopped
- In a small bowl, stir together garlic, ginger, rice vinegar, soy sauce, and red pepper flakes.
- Heat oil over medium-high heat in a wok.
- Add mushrooms and cook just until tender.
- Stir in garlic mixture and cook until slightly reduced.
- Add shrimp and broccoli. Cook until shrimp are pink throughout and broccoli is still on the crispy side.
- Top with scallions and serve over brown rice, if desired.
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