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hmmmmm Shrimp Stir-fry… my favorite!
Once I can start harvesting the veggies from my garden, usually at the beginning of July, I tend to make stir-fried meals 2-3 times a week. As my diet combines 'meatarian', vegetarian and vegan meals the variety comes from which vegetables, meat or seafood I add. This combination of vegetables in this recipe tastes great with or without meat or seafood. Replace the shrimp with the same amount of crab or lobster meat or 1 lbs of small cubed beef, pork, a couple of chicken breasts or even some left over turkey for a fabulous meal that everyone will enjoy. It is perfect served with a spicy curry pasta or on a bed of steamed rice, with fried rice or even with a baked potato. It doesn't take long to prepare either just a few minutes to chop the veggies and less then 20 minutes in the wok. I use the electric wok on the deck when it's hot out and I've got company. The guest usually jump in and help chop too while we visit and sip a glass of wine. Perfect too when an extra guest or two shows up unannounced. Just throw in a couple of extra handfuls of Swiss chard and zucchini and voila done. So tasty and healthy too...
- 1 1/2 lbs of fresh tiger shrimp, (peeled, cleaned and deveined)
- 8 tbsps of extra virgin olive oil
- 1 clove of garlic (small diced)
- 1/2 cup firm tofu (cubed---optional)
- 5-6 green onions (diced including the greens)
- 1/2 cup Swiss Chard (rough diced)
- 1/2 cup cauliflower (broken into small florets)
- 1/2 cup broccoli (broken into small florets)
- 1/2 cup snow peas (halved)
- 1/2 cup green beans (halved)
- 1 small zucchini (sliced)
- 1 small eggplant (quartered and sliced)
- 1/2 cup bean sprouts (optional)
- 1 green and red pepper (sliced in narrow strips)
- 2 tbsps of freshly Basil (chopped) (3/4 tbsps if using dried basil)
- 1/2 small red hot chili pepper (finely chopped---optional)
- salt and pepper to taste
This recipe serves 5-6 adults or 4 hollow legged teenagers.
Heat 5 tbsps of the olive oil in a deep pan or wok and saute garlic, chili peppers and shrimp until the shrimp turns pink. Remove shrimp and set aside. Add remaining oil, heat and add tofu, saute until golden brown. Add broccoli and cauliflower cover for 5 minutes then add the remaining veggies except for the red peppers, cover pan for 6-7 minutes then add red peppers and return shrimp to pan. Cook for an additional 3-4 minutes.
Serve with curry noodles or on bed of long grained steamed rice with low sodium soy sauce. For a fun way to eat practice eating the stir-fry with chopsticks.
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