I enjoy making a stir-fry when I have small portions of
several vegetables. I dice the vegetables into even sized pieces so they cook
evenly. My personal preference is to cook my stir-fry vegetables till they are
el dente. Please cook to the texture that pleases you.
Base Ingredients:
12 previously frozen shrimp (medium sized or larger)
Assortment of vegetables: I used 1 medium sweet potato, 3
small baby bock choy, 4 cloves of garlic, 1/2 yellow onion, and one yellow bell
pepper.
2-4 TSP crushed red pepper flakes (depending on your desire
for spice)
1/4 package of rice noodles
toasted sesame oil
water or vegetable broth
2 tbsp sesame seeds
Optional Ingredients:
Sub chicken or tofu for the shrimp
Substitute rice or pasta for the rice noodles
Vegetables that work well with shrimp: bell peppers, onions,
leeks, shallots, garlic, sweet potato, zucchini or squash, and broccoli or
broccoli rabe
Instructions:
·
Place the 12 shrimp, toasted sesame oil (about 1
TBSP), and 1 cup of water in a pan. Sautee shrimp, flipping once, until all
water evaporates. Remove the tails from the shrimp. Set aside.
·
Dice the vegetables into even pieces. Add to a
pan with 2-4 tbsp toasted sesame oil and sauté while continuing to stir. Add 1
cup of water or vegetable broth and cover pan. Reduce heat to low and cook
until liquid is almost absorbed. Add the shrimp into the vegetable mixture and
add crushed red pepper flakes to taste.
·
When vegetables are almost done, start to boil
water for the pasta. When water boils add the rice pasta and cook 3-5 minutes. Drain
and add to the vegetable mixture.
·
Stir to combine ingredients and coat pasta.
·
Serve with a garnish or sesame seeds.
