1.17.2011

Teriyaki Shrimp & Vegetable Stir Fry

I buy produce like it’s going out style.  And then I don’t eat it fast enough.  If we're being honest, that’s why I started making my green monsters for breakfast – it was a sure way to get my daily vegetables in.  But that’s a cop out, I’m pretty sure, to drink my vegetables at 8am and call it a day.  Sure, I was getting other vegetables in.  I do after all make a conscious effort to get something green in with my dinner as often as possible.

Unless my dinner is cereal; which it often is of late.

So on the way home from work today I thought it might be prudent to stop at the produce market and pick up some bananas and spinach so I can start having smoothies again after a week of being afraid to drink milk due to being congested.  While there, I spotted bok choy.  Crisp and covered in water droplets from the misters, beckoning me over.  

I bought bok choy once before, and let it sour in the fridge before ever doing anything with it.  Not this time, I told myself. I found the biggest, crispest looking one in the bunch and crammed it into my basket.

So I furiously googled for bok choy recipes when I got home. I found this really delectable sounding garlicky bok choy recipe from Steamy Kitchen, but it struck me as a side dish and not a main course; and I was in need of a main course.  When Google failed me I turned instead to my own knowledge of the kitchen and got to chopping.  “Hand me any vegetable in the fridge that needs to be cooked before it goes bad!” I told my mother, who was undertaking the daunting task of cleaning out the fridge at that very opportune moment.   

I saved a remarkable lot of vegetables, and made a creative mock-Chinese stir fry with what I (mostly) had on hand.

Measurements are not precise, because I didn’t measure, I eyeballed it.

 
2 Tbsp Canola Oil
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Cup Leeks, diced
2 Small carrots, diced
2 Cups small Broccoli Florets
6-8 Baby Portobello Mushroom, sliced thin
1-2 Cups Zucchini, Sliced and Quartered
1/2 Cup Teriyaki Sauce
1 Cup Bok Choy, chopped
1 Clove Garlic
1 Cup Bean Sprouts
8 oz Cooked Shrimp (optional)
1 Tbsp Sesame Oil
Salt & Pepper to Taste

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly. 

In a wok or large skilled, heat canola oil over high heat until almost smoking. Add the peppers, carrots and onion while stirring constantly. While continuing to stir, add successively the zucchini, broccoli, mushrooms  garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. 

Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in shrimp and sesame oil. Stir 1 minute until shrimp are heated through. Remove from heat and serve immediately. Serves 4: 1 heaping cup servings

Depending on your taste, you may want to add some corn starch (I added ~2 tsps) to thicken the sauce.

299 Calories / 14g Fat / 30g Carbs / 3.7g Dietary Fiber / 16.4g Protein

1 comment:

  1. Thank you so much for sharing this vegetable Teriyaki Shrimp Stir Fry. I would like to try this because I think it is healthy and good for my kids. I hope I can cook it perfectly. Keep on sharing!

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