A recipe that's so simple, it makes for a great weekday lunch.
For the sauce:
2 tablespoons hoisin sauce
1 tablespoon reduced sodium soy sauce
2 teaspoons fresh ginger
2 teaspoons sesame oil
For the stir fry:
1 tablespoon olive oil, divided
2 eggs, lightly beaten
4 cups frozen vegetable mix (like broccoli, bell peppers or green beans)
1 cup frozen peas
455 grams medium frozen shrimp, peeled and deveined and thawed
1 cup canned diced pineapple, drained
2 cups cooked brown rice or quinoa
1/4 cup unsalted cashews, coarsely chopped
In a small bowl, mix together the hoisin, soy, ginger and sesame oil.
Add half of the oil to a large non-stick skillet over medium heat. Add in the eggs, spread them out across the pan, and cook until just set, about a minute. Scramble and transfer to a bowl.
Return the pan to the heat and add in the frozen veggies and allow them to thaw through as you stir. Once they are no longer cold to the touch (but not super hot either), add in the shrimp. Saute until the shrimp are no longer pink and the veggies are hot, about two more minutes.
Add the sauce and cook for 30 seconds, then stir in the pineapple, and cooked rice or quinoa. Stir until fully warmed through and combined.