Shrimp Stir Fry

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)
[list type="1"]

12-14 large shrimp, peeled & deveined, tails removed

2-3 bunches of baby bok choy, washed and cut into 1 inch pieces

1 bunch of asparagus, ends trimmed and cut into 1 inch pieces

Half a red pepper, cored and sliced thin

Half a yellow pepper, cored and thinly sliced

A large handful of sugar snap peas

3 carrots, peeled and sliced thinly on the diagonal

4 stalks of celery, peeled and sliced thinly on the diagonal

Half a large yellow onion, diced

4-5 cloves of garlic, minced

1 thumb size piece of ginger, minced

5 tablespoons of low-sodium soy sauce

1 tablespoon of chilli sauce (optional)

1 tablespoon of sesame oil

2 tablespoons of black vinegar (use rice vinegar if you don’t have this)

1 tablespoon of rice vinegar

White pepper

3 tablespoons of veg/olive oil

Scallions & cilantro, chopped

[/list]

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 »