Argh – sorry I haven’t posted recipes for a while. Husband has been traveling quite a lot in the recent weeks, and when he’s away, my diet essentially consists of Grey Goose, beef jerky, canned tuna (straight out of the can) and pears. A well-balanced diet, no?
Anywho – unfortunately, Husband is leaving me again today. But I did cook him a delicious meatless Monday dinner last night. We decided to go vegetable heavy since we had a rather porky weekend with our first introduction to The Pork Club.
VEGETABLE AND SHRIMP STIR FRY (serves 2)
Whisk together in a medium bowl the soy, sesame oil, 2 vinegars, chilli sauce and a few shakes of white pepper. Set aside.
Put a wok/pan on high heat and add the veg/olive oil. Once oil is smoking, add shrimp, cook for about 1 minute each side and remove from the pan.
Place pan back on flame and add in the garlic, ginger and onions and cook until fragrant and the onions are translucent – about 3 minutes. Add in your carrots, peppers and celery and toss to combine. Stir fry for about 2-3 minutes. Throw in your asparagus and super snap peas, and pour your soy sauce concoction in. Toss for about 3-5 minutes. Add in your shrimp and baby boy choy and toss again to combine. Sometimes, I put the lid on at this point to let the flavors steam and meld together – around 2 minutes.
It’s ready to serve! I serve this with some brown rice and garnish with scallions and cilantro.Read More »