Hello! I realize I’ve only posted sugary recipes so far, but rest assured the sugary foods aren’t all I eat. Mostly I post sugary dishes because I bake things on weekend mornings, so I have lots of good lighting and time to take pictures of desserts after I’m done. When it comes to things I normally eat for dinner, it’s usually almost dark or already dark outside when I cook, so it’s hard to take good pictures. But recently I noticed that I can make it look a lot like it’s still daytime by changing some of the settings on my camera, so expect many more dinner recipes to come! Here’s a healthy staple I make very often for dinner.

This dish requires just 4 ingredients — 5 if you count the oil — and is one of the fastest dishes I make for dinner. My rice cooker took about 20 minutes to make rice, during which I finished making this dish (including the time it took to wash and cut the celery!). It’s really good for a weeknight.

I used frozen shrimp, and thawed them a few hours before cooking. You can either thaw them overnight in the fridge or during the day while you’re at work/school. But if you forgot to thaw the shrimp, you can still thaw them in about a half hour by placing icy shrimp in a bowl of room temperature water. I took the tails off the shrimp before cooking, but the dish can be made the same way with tails on.

While you’re cooking the shrimp, you’ll notice a lot of water seeps out of the shrimp. This is totally normal! But to avoid having soggy celery later, just dump the water into your sink before you add the ginger and celery. If you want all the water out, you can also wipe the inside of the pan with a paper towel after dumping most of the water out — you can wipe the pan while the shrimp are still in it and while the pan is still on the stove. Just do it fast so you don’t burn your hand, and be careful not to drop the paper towel into the flames after.

Shrimp and Celery Stir Fry

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Ingredients

2 cups chopped celery
8-10 un-frozen shrimp raw, tail off
1/2 tablespoon ginger minced
Salt to taste ~1/4 teaspoon
Oil ~1/2 tablespoon

Instructions

1. Thaw frozen shrimp (if frozen), pull tails off shrimp (optional). Chop celery.
2. Oil pot. Shimmer shrimp on medium heat till pink on both sides. Keep cap on (except when tossing shrimp) to help shrimp cook faster.Toss shrimp around with a spatula once in a while so they don't burn.
3. Dump out water that seeps out of the shrimps. Add ginger, celery. Stir.
4. Add salt to taste. Cap pot on medium heat until celery is fully cooked (looks more translucent).
5. Serve warm!