Whether you’re a new mom, a fresh-out-of-high-school college student, or a millennial working 40-60 hour weeks, these will quickly become your lifeline.

You can prepare these packs on the weekend – it will take you no time – then take them out of the fridge and cook immediately.

This is my favorite stir-fry sauce.

The shrimp will marinate while they are frozen.


Medium shrimp 1 1/2 pounds, peeled & deveined

One bell pepper, chopped

Sugar snap peas, 1 cup

Peel and grate two carrots

16 ounces of broccoli florets

Olive oil one tablespoon

Sesame seeds, one tablespoon

One thinly sliced green onion

For the SAUCE

Reduced sodium soy sauce, three tablespoons

Two tablespoons of oyster sauce

1 Tablespoon rice wine vinegar

One teaspoon of brown sugar, packaged

Freshly grated Ginger, 1 Tablespoon

Three cloves garlic, minced

Sesame Oil, 1 Teaspoon

Cornstarch, one tablespoon

Optional: 1 teaspoon Sriracha (optional).


Mix the soy sauce with the oyster sauce, sugar, Ginger, and garlic in a large mixing bowl. Add any Sriracha you want to use. Add shrimp and gently combine.

Combine the shrimp mixture with bell peppers, snap peas, carrots, and broccoli in a large Ziploc bag. Place in the freezer for one month.

Over medium heat, heat olive oil in a large pan. Stir occasionally as you add the shrimp mixture and cook for 8-10 minutes or until the shrimp are cooked.

Serve immediately. Garnish with green onions and sesame seeds if you wish.

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