Veggy and Shrimp Stir Fry

summer bulgur-heirloom tomato salad

  • 1 small head broccoli
  • 3 cloves garlic
  • 3 small bok choys
  • 1 box crimini mushrooms
  • 10 green beans
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame seed oil
  • 1 tbsp apple cider vinegar
  • 10 shrimps
  • 2 tsp red chili flakes
  • generous squirts sriracha
  • 1 tbsp chicken broth
  1. in a frying pan or wok (ideally) add sesame seed oil, garlic and red chili flakes over medium high heat
  2. cut florets off of the broccoli and cut the tips of the green beans off then cut the beans into bite size pieces, clean the mushrooms and quarter them
  3. clean bok choy and slice off the bottom couple of centimeters, add to pan
  4. add chicken broth, apple cider vinegar and fish sauce and use tongs to turn constantly for a minute, remove bok choy from pan
  5. add broccoli and green beans to the pan and let cook on medium high heat for a couple of minutes, stirring occasionally
  6. remove and add mushrooms, sriracha, soy sauce and maybe a sprinkle more chili flakes, turn mushrooms with tongs until coated and cooked, about 2 minutes
  7. remove and add shrimp to pan. turn each shrimp once the underside turns pink and cook until white/pink throughout
  8. serve everything together with noodles or rice or on it’s own

 

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