I have officially reached that point of winter where I am over braised meats, gravies, and heavy meals. I am craving simple, fresh, and delicious food, not to mention the quicker meals. Even though it is winter, with the help of produce I froze in the fall and what I can get from the grocery store I can get a little taste of summer in the dead of winter! One thing I love about stir fry is the versatility. There is no right or wrong way to make it. Use what you have on hand, or is in season. It's the perfect opportunity to change up the flavors while having the same dish. And the fact that you get to make it all in one pan is definitely an added bonus.
Like I mentioned before, there is no right or wrong way to make a stir fry. The one I made that's pictured above does not have the same ingredients as the one I made two weeks ago. Make whatever substitutions or omissions you want and make it your own.
1. Add a couple tablespoons of olive oil and 1 tablespoon butter to cast iron skillet and turn on medium high. When shimmering, add shrimp in even layer careful not to crowd. Add salt, pepper, and garlic powder, flip when first side is cooked and season other side. Work in batches if needed. You don't want to cook the shrimp through, just get a nice brown color. Remove from pan and set aside in a bowl.
3. When corn has nice color, mix everything together, push towards the outside again, and add cherry tomatoes to the center and cook until just starting to split. Add broccolini to pan stirring frequently to warm. Return shrimp to the pan and drizzle in as little or as much Sesame Ginger Vinaigrette as you like. Let simmer until shrimp is cooked through. Mix in brown rice or serve over it. **If serving over rice, may want to drizzle a little vinaigrette over rice before topping with stir fry.
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