Simple Oregon Bay Shrimp Stirfry

Seriously, the quickest dinner EVER.

Seriously, the quickest dinner EVER.

Excuse the fuzzy photo… I sent my camera on a trip to Japan with my son.  This photo doesn’t do this dish justice!  While waiting to eat dinner at my favorite Japanese Restaurant, Yuzu, with my friend Jason, we went walking around the neighbourhood and stumbled upon Asian Food Center!  As we walked in, we were greeted with an exciting produce section, filled with stuff you don’t see everyday in a conventional grocery.  I was tempted to buy every single produce in there, but I was conservative and walked away with just Filipino long beans and fresh chive buds!  It was enough to make the easiest and TASTIEST stir fry ever!


Filipino long beans          3/4 pound, chopped into 1 inch pieces

Chive buds                        1/2 pound, chopped into 1 inch pieces

Oregon Bay Shrimp          1/2 pound

Butter                                   2 TBSP (you can sub with Coconut oil–good idea Debra Meadow!)

Garlic                                  2 cloves, minced

Sweet Chili Sauce             TT (to taste)

Soy Sauce                           TT (to taste)

Salt and pepper                  TT (to taste)



  1. Prep vegetables.  Set aside in bowl.
  2. Mince garlic.
  3. In your favorite pan, on medium-high heat, melt butter and stir fry garlic until fragrant.
  4. Add vegetables and stir fry for about 3 minutes.
  5. Add shrimp and stir fry for about 7 more minutes, being careful not to overcook your vegetables!
  6. Add sweet chili sauce, soy sauce and salt and pepper to taste.  (FYI, I added about 1/8 cup sweet chili sauce and 3 TBSP soy sauce)
  7. Incorporate sauce and cook for another 2 minutes.

**If you have ever made stir fry, you can add as much shrimp and veggies as you want!  I like more vegetables in my stir fry, so I sometimes go nuts.  Also, your flavorings are all added to taste…so the measurements are all just a guide.  Have fun with it!**



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