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Shrimp Stir Fry
![DSC_4983 [1600x1200]](http://whats4dinnersolutions.files.wordpress.com/2013/01/dsc_4983-1600x1200.jpg)
Hard to beat a stir fry for a quick and tasty dinner. They’ve been selling these baby carrots for a good while now and they are great in this dish. A few minutes in the pan and the raw is gone but they still have some snap to them. I wonder if they are hydroponic? Also in the dish are sliced purple onions, broccoli, re-hydrated mushrooms and a few red peppers that went into a sauce pan with the mushrooms to soften them up.
Shrimp and noodle stir fry
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Not that much to this. The shrimp were pre cooked and just needed warming. I cooked the onions and broccoli with garlic and ginger and added a sauce that was little more than oyster sauce and chicken stock with a little sesame oil and soy sauce, thickened with corn starch. I plated Mrs J’s dish and then added chili paste for a little heat and extra flavor to my portion. The box the noodles came in said they were Chinese noodles and the box was printed mostly in Chinese characters but as far as I can tell they are just your basic wheat noodles.![DSC_4828 [1600x1200]](http://whats4dinnersolutions.files.wordpress.com/2013/01/dsc_4828-1600x1200.jpg)
Mmm… beef and broccoli ramen stir fry
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Mrs J didn’t eat all of her strip steak from the other day so I sliced the leftovers thin and tossed them with broccoli and a few other veggies in a sweet and sour chili sauce with a bit of oyster sauce and served them over ramen noodles. All the sauces were from bottles, no recipes for those today.
Stir-Fry Vegetables in a Bread Bowl
My favorite way to have vegetables is to quickly stir-fry them, so they are still crisp. A restaurant I used to go to a lot, served them in a beautiful woven lattice bread bowl and it was the perfect lunch. These veggies can be served over rice, rice noodles or as a side with stir-fried meat, poultry or tofu.
If you’re feeling creative I found a recipe for a lattice bread basket here.
Stir-Fry Vegetables
- 1 tbsp cornstarch
- 1 cup water or broth (vegetable or chicken)
Photo by ddpiesslice.blogspot.com
- 1 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tbsp honey
- 6-8 mushrooms, washed and sliced
- 1 tbsp olive oil
- ½ tsp ground ginger or 2 tsp fresh minced
- ¼ tsp crushed garlic
- 8 oz broccoli crowns
- 8 oz sliced carrots, or baby carrots
- 8 oz snow peas
- 6 oz can sliced water chestnuts or bamboo shoots, drained
- salt & pepper to taste
wok or deep skillet
Mix cornstarch, soy, water, lemon and honey together. Set aside. Heat wok, add oil add all the remaining ingredients. Stir-fry quickly, about 2 minutes, until vegetables are tender-crisp. Add sauce, bring to boil for 1 minute or more until thickened. Let simmer 2 minutes.
