Homemade “Take-Out”: Shrimp and Pea Pod Stir Fry

Homemade Take-Out is a norm around our house.  Why go out for Chinese food full of MSG when you can make something equally as delicious and fresh at home?  There are only a few things really required for making a good Stir Fry; 1) a SUPER  Hot pan or wok, 2) Lots of fresh veggies, 3) Your favorite protein.

Who doesn’t love shrimp?

Ok. My mom doesn’t, but that doesn’t count because I really don’t believe she has even tried it before. I swear she just says she doesn’t like it because she is too scared to try it. I digress…

I use shrimp a lot in stir fry because it is easy. You can come home from work not knowing what you want for dinner, pull out a bag of raw frozen shrimp, soak them in some cool water for 10 minutes while you get your rice cooking, and your veggies cleaned and cut.  By the time you have your veggies cooked, your shrimp is ready to jump in the pan and it cooks up in what seems like a split second. Dinner is served in 30 minutes or less. Who doesn’t love that?

30 Minutes?? I am not kidding you.  That is less time than it would take you to  dig in the drawer for the take-out menu, decide what you want, call and place your order, and wait for the deliver guy to show up.  Why would you even settle for that when you could make this at home?

Next time you probably won’t.

I dare you to try 😉

Now lets get to the easy step by step to your Homemade Take-Out

Like I mentioned earlier, you need to start with a hot pan and oil. Once hot throw in your carrots, garlic and onions. Stand back some too, as the oil might splatter some due to the hot oil and water filled veggies meeting. Cook until onions are starting to turn translucent and the carrots are starting to soften.

And to my go to phrase, “into the pool” go the shrimp and pea pods. This would also be the time you will want to crack some fresh black pepper and sea salt over your shrimp and veggies.

{Jumping in here to say, you really can add in any veggies you want, just make sure you cook the veggies for the right amount of time. Such as Carrots and Onion take the longest so they start, then your quicker cooking veggie, pea pods, jumps in last because it will cook quick.  I love adding mushrooms and broccoli when I have them around}

Make sure you don’t over cook your veggies. You want your Stir Fry to have a crunch, not be a soggy veggie mess.

You can pre-mix your sauce ingredients before you put them in the pan, or you can just dump them all in and stir quick.  Either way everything blends together making your delicious brown sauce. The last step is to allow your sauce to thicken. Seconds, or less. It just happens instantly when you add in the corn starch. Always amazes me!

You are now ready to bust out the chop sticks. Dish up your stir fry alongside some steamy Jasmine Rice and go to town!

I sure hope you try this one at home. I guarantee you will not be disappointed. You might even want to go out and buy take out boxes to put your homemade take out in, just so you don’t feel like you are missing out on the fun boxes.  Come on, we all know the best part of Chinese take-out is the fun boxes!

Enjoy!!

Shrimp & Pea Pod Stir Fry

yields 4 -6 servings

• 1 package Large Shrimp, raw and peeled (31-40 pieces)
• 1 cup carrots, sliced
• 1 medium white onion, cut into wedges
• 3 cups pea pods, trimmed
• 3 cloves garlic, chopped
• 2 tablespoons vegetable oil
• Salt and Pepper
• 4 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1/2 tablespoon sugar
• 2 teaspoons corn starch + 1/2 cup cold water, whisked together
• White Jasmine Rice

1.  Prep all your vegetables and remove tails from shrimp. 
2. In a Wok or large saute pan, heat oil on high heat. Add garlic, carrots and onions and cook until onions start to turn translucent.
3. Next, add shrimp and pea pods. Season with salt and pepper.
4. Continuously stir while cooking to ensure shrimp and veggies cook evenly. Cook until shrimp turns pink-orange in color and looks like a ‘c’.
5. Stir in oyster sauce, soy sauce, vinegar and sugar and cook for 2-3 minutes
6. In a small cup whisk together corn starch and water. Pour into stir fry sauce.  Cook until sauce thickens, then remove from heat.
7. Serve with fresh jasmine rice.