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


© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Baked Brie and Broccoli

  • 1/2 cup plain greek yogurt
  • 1 sm head broccoli
  • 1/2 cup brie
  • 2 tbsp grated asiago
  1. pre-heat oven to 350°F, dice broccoli florets into small pieces
  2. mix with greek yogurt in a large ramekin or other oven proof vessel
  3. slice brie and stir it in
  4. bake at 350° F for 30 minutes, stirring occasional, until all cheese is completely melted and starting starting to brown
  5. sprinkle asiago on top and broil for 4 more minutes, until golden brown on top

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Broccoli, Celery, Tomato and Grape Mélange

  • 2 sm heads broccoli
  • 1 lg tomato, diced
  • 1/2 cup red grapes
  • 2 tbsp capers
  • 8 sticks celery
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup red wine vinegar

  1. cut broccoli into bite-sized pieces and slice celery
  2. heat olive oil and garlic over medium-low heat
  3. add celery to pan
  4. after 2 minutes, add tomato and grapes, then broccoli
  5. pour vinegar over and stir in capers
  6. continue cooking until broccoli is cooked to your liking, stirring occasionally

© 2014, domenicadreamsofcalamari. All rights reserved.

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