I’ve officially cooked my first meal in my Thailand apartment!! It may be incredibly tiny and lacking some necessary supplies, but it gets the job done, so I’m a happy cook right now.
The Thai markets are a tad different than the ones at home in America (different produce & packaging, thai labels, etc.), but for the most part, I was able to find everything I was looking for. For something as simple as a stir fry though, the task wasn’t too difficult!
Stir fry is one of the best healthy, low-calorie dinners around because:
A) It’s ready in 10-15 minutes (and takes no skill to make)
B) It’s super flavorful and you can cook it any sauce you’d like!
C) It’s not boring-healthy, which I think we can agree, is the worst genre of food out there 😝
The veggies I chose for this dish were solely based on what I could find in the market, but feel free to add whatever you please!
Enjoy!! // เพลิดเพลินไปกับการ
Serves: 2 Time: 15 minutes
- 1 tbsp vegetable oil (higher smoke point than olive oil)
- 2 cloves of garlic; finely chopped
- 2 tsp of fresh ginger; finely chopped
- 1 large bell pepper; sliced
- 1 medium onion; thinly sliced
- 1 small eggplant: chopped into small cubes
- 1/2 cup bamboo shoots (drained)
- 1/2 pound of shrimp
- 1 tbsp soy sauce
Directions: If using frozen, pre-cooked shrimp like I did here, defrost first by letting them soak in water for an hour prior.
Once everything is chopped, heat the vegetable oil in a pan over medium heat. Once hot, add the garlic and ginger and cook for 1 minute or until fragrant.
Now, add the vegetables to the pan and cook until tender. Then, add the pre-cooked shrimp to the pan, as well as the soy sauce*** Cook for about 2-3 minutes or until all shrimp are warmed all the way through, then remove the pan from the heat.
*** If cooking with raw shrimp, transfer the vegetables aside on a plate before adding the shrimp to the pan. Cook the shrimp in the pan until pink (about about 3 minutes), then add the veggies back to the pan, along with the soy sauce. Stir for about a minute to coat everything with the sauce.
Serve over brown rice, noodles, or on its own!
Calories: 214, Total Fat: 9g, Total Carbs: 17g, Fiber: 5g, Sugars: 7g, Protein 19g