BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:10

Cook Time 0:10

Last week at the farmers market I lingered near the cool Afghan specialty foods stand, tasting the different samples of breads with special chutneys and yogurts. Finally, I decided to buy the jalapeno-red pepper jelly, knowing it would be delicious with cream cheese and crackers or as a glaze over chicken or fish. As a bonus, it also made the perfect simple sauce for this fresh, healthy stir fry. Substitute chicken, tofu or even salmon for the shrimp if you are so inclined.

• Ingredients
• 1/2 lb. soba noodles or whole wheat spaghetti $2
• 1 tbsp vegetable oil Pantry
• about 10 large raw shrimp, deveined and tails removed $5
• 4 cloves garlic, minced Pantry
• 1 small white onion, sliced $0.50
• 4 cups spinach $1.50
• 2 carrots, sliced on the bias $1
• 1 small head broccoli, cut into florets $1
• 1 small piece ginger, peeled and minced $0.50
• 1/8 cup sliced, toasted almonds $2
• 4 tbsp red pepper jelly $6 for 10 oz.
• 1 small bunch cilantro, chopped $1

Total Cost of Ingredients $19.50

Directions

Cook noodles according to package directions in salted water. Set aside.

Heat vegetable oil in a large frying pan or wok over high heat. Add onions and cook for 1-2 minutes. Add garlic, broccoli, carrots and spinach. Cook for 1-2 minutes. Add shrimp and ginger and cook for 1 minute. Pour red pepper jelly over the entire mixture and cook just until shrimp turn pink and firm. Toss entire mixture with noodles, almonds, and cilantro. Serve hot.

Serves 2-3.