Saturday, January 21, 2012

Sesame Cashew Shrimp Stir Fry

Hi everyone! I've been off my regular posting schedule because I moved to New Jersey and started working full time at Johnson & Johnson! I was in a hotel for the first few days and moved into my permanent apartment last week, where I'll be for the next 6 months. On my first day of work my manager (who reads my food blog and jokes about putting the link on our J&J sales department website) had this beautiful homemade apron waiting outside my cubicle - thanks Patty! It was a great welcome into the office. :)

Besides the location change and new job, I also started a new fitness program: P90X. Heard of it? Basically I wake up at 5 in the morning, work out/lift weights/jump around, eat lots of protein and my roommates think I'm crazy. So I'm going to start featuring more healthy meals on here, but don't fret - I'll still make cupcakes and buffalo chicken dip and all that good stuff!

This stir fry took 15 minutes to make and I simply used the ingredients I had in my fridge. Easy, light, high in protein and sooo good as leftovers. I recommend making the whole batch and storing it in your fridge for a few days... mostly because you're gonna want to eat it again.

Sesame Cashew Shrimp Stir Fry
Serves: 4  Prep: 15 minutes  Total: 15 minutes

1 lb frozen shrimp, cooked and deveined
1 1/4 cup broccoli, chopped
3/4 cup tomato, chopped
1 cup raw cashews
1/2 cup sesame stir fry sauce
2 cups brown rice

Thaw frozen shrimp and remove tails. Chop broccoli and begin sauteing in oil on medium heat. Once broccoli begins to soften, add whole shrimp, tomato and cashews. Pour sesame sauce over shrimp mixture and cook for 5-8 minutes.
Cook brown rice as directed. Cool and serve with stir fry.


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