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.