ginger-garlic shrimp stir-fry

prep: 15 MINUTES | cook: 10 MINUTES | total: 25 MINUTES | serves 4

Stir-fries are a great colorful, flavorful option for quick dinners because once you get all your (super-simple) ingredients prepped out, it’s just a matter of minutes before the meal is on the table. Plus, they’re really versatile—just about any veggie can go into a stir-fry, whether sliced mushrooms, broccoli florets, diced eggplant, or sliced or shredded carrots. We typically reach for whatever is in the crisper and needs to get used up. You could also swap out the shrimp for chicken or beef, or go vegetarian and just toss in a few more veggies. Serve over white or brown rice, cauliflower rice, quinoa, or noodles and you’ll have a new saucy, satisfying dish to add to your dinner rotation. Just don’t forget to pack up leftovers for lunch!

2 tablespoons soy sauce

3 tablespoons fresh orange juice

2 teaspoons brown sugar

2 teaspoons cornstarch

1 pound medium shrimp, peeled and deveined

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

3 teaspoons toasted sesame oil

3 garlic cloves, minced or grated

1½ tablespoons grated fresh ginger

Pinch of crushed red pepper flakes

1 red bell pepper, cored, seeded, and thinly sliced

1 yellow bell pepper, cored, seeded, and thinly sliced

1 cup snow peas

1 (8-ounce) can sliced water chestnuts, drained

¼ cup chopped Thai or regular basil

2 scallions (white and green parts), sliced

1 In a small bowl, whisk together the soy sauce, orange juice, brown sugar, and cornstarch. Set aside. Pat the shrimp dry with a paper towel and season with the salt and pepper.

2 Heat 1 teaspoon of the sesame oil in a large skillet over medium heat. Add the shrimp and cook on one side for about 1 minute. Turn and cook for 1 more minute, until opaque. You’ll know the shrimp are done when they make a “C” shape. You don’t want the shrimp to close all the way into an “O” because that means they’re overcooked and tough. Transfer the shrimp to a plate or bowl.

3 Add another teaspoon sesame oil to the pan and toss in the garlic, ginger, and pepper flakes. Cook, stirring continuously, for about 30 seconds, until fragrant. Add the remaining 1 teaspoon sesame oil along with the bell peppers, snow peas, and water chestnuts. Cook until tender, 3 to 4 minutes. Add the reserved soy sauce mixture and the shrimp to the pan, stirring to coat thoroughly with the glaze. Cook for 1 minute, then remove the skillet from the heat. Stir in the basil and scallions and serve hot.