Vegetable Stir Fry with Ginger Shrimp

I’ve been experimenting with veggies lately, and many of my attempts have been somewhat ho-hum.  For the record, adding radicchio to anything is a bad idea.  Radicchio is a pure, vegetable FAIL.  This was actually a second attempt at dinner after radicchio ruined a perfectly lovely quiche.  I basically just threw together some veggie left-overs from the week and Viola! The result was a fantastic stir-fry.  I didn’t bother cooking rice although I’m sure it would have filled me up a bit more.

The fresh ginger gives this dish a delightful kick, add more if you are feeling gingery.  Red pepper flakes or Thai Hot sauce would also be a tasty addition if you are feeling a bit spicy.

Vegetable Stir-Fry with Ginger Shrimp

1/2 onion, diced
2 cloves garlic, minced
2 TB olive oil
1 1/2″-2″ freshly grated ginger
salt and pepper

1 small, yellow squash
2 sections of red bell pepper
1/4 c. soy sauce
1/2 lb. shrimp, deveined
handful of snow peas
Sprinkling of Emeril’s Essence

Saute onion, garlic & ginger in oil until onions begin to carmelize. Add squash, bell pepper and soy sauce, cook until veggies are soft. Add shrimp and cover until half-done (2-3 minutes), add peas and Emeril’s Essence, cover again and let cook for an additional 3 minutes. Serve over rice.