In the kitchen- stir fry

My "chopped" technique of using what I have on hand came into full force today. I had purchased some yellow and red pepper on special to go with the carrot, celery, broccoli, onion and shrimp I had left over from last week. (Actually, the shrimp was frozen from long before that).

What I didn't have was any teryaki sauce, and I know Eric usually uses that as his base in stir fry. So I winged it.

I sauteed the veggies in sesame oil, set them aside and then cooked the shrimp two ways- defrosted and cooked through in boiling water and then seared and seasoned in a pan with my new invention-
Soy sauce, Dijon mustard, black pepper, garlic powder, curry powder and ginger. After the shrimp was coated, I added the veggies back in and dressed it all in the sauce. Then, after determining that it was good but not strong enough, I recreated it in a serving dish and emptied the pan into that bowl when I was ready to serve, mixing to coat. It turned out great! Served over jasmine rice from the pantry, just a light meal before we go to a Hockey game with the church youth group tonight.