Food Friday: Momma’s Shrimp And Pepper Stir Fry

This recipe is by far one of my FAVOURITE dishes that my Momma cooks, and in light of Mother’s Day weekend, I’m sharing it with all of you! The dish is super easy to make, and takes no time at all!



  • 2 cups water
  • Soya sauce
  • 1 small package of Knorr’s chicken stock
  • 2.5 tbsp corn starch
  • 2 tbsp olive oil
  • 7-10 jumbo shrimp, peeled
  • Yellow, red and green peppers, diced
  • Mushrooms, sliced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • Handful of cashews

Prepare jasmine rice, or a rice of your choice just before making the stir fry.

In a small pot, bring two cups of water to a boil. Reduce heat, and mix in chicken stock and corn starch until dissolved. Continue to stir until sauce has thickened. Add soya sauce to taste.

In a medium frying pan or wok, stir fry shrimp in the olive oil until shrimp is half cooked. Add vegetables and cashews, but be sure NOT to overcook the vegetables or shrimp.

Toss the sauce mixture into the vegetables and shrimp, and serve over a bed of jasmine rice. For a healthier alternative, add additional veggies of your choice, and opt for brown rice instead.


I hope you enjoy this delicious twist on stir fry as much as I do! What are your favourite recipes from your Momma??? Let’s hear ’em!


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