A stir fry is a perfect weeknight meal. It is easy to make and is a good way to clear out the fridge and get your veggie servings in. Today's stir-fry recipe comes from


2 tablespoons soy sauce

1 tablespoon water

2 teaspoons Southeast Asian fish sauce

4 teaspoons light brown sugar

3 tablespoons peanut oil

3 cloves garlic, chopped

1 tablespoon grated, peeled, fresh ginger

1/2 to 1 teaspoon red chili flakes

1 pound large shrimp, peeled and deveined

1/2 medium red onion, cut in 1-inch dice

1 medium yellow pepper, seeded, cut in 1-inch dice

1 jalapeno chili, thinly sliced into rounds

2 cups cherry tomatoes, halved

3/4 cup torn fresh basil leaves

1/4 cup torn fresh mint leaves

2 tablespoons freshly squeezed lime juice

Serving suggestion: Jasmine rice


In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chili flakes, and cook until fragrant, about 30 seconds.

Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chili to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.