Wednesday, January 23, 2013

Shrimp & Vegetable Stir Fry

This is an easy dish to get your daily servings of veggies, if you don't mind all the prep work of slicing and dicing.

1 Tbsp sesame oil or extra virgin olive oil
1 large carrot, sliced
1 small zucchini, sliced
½ small yellow onion, chopped
2 garlic cloves, minced
½ red bell pepper, sliced
2 green onion sprigs, chopped
1-2 baby bok choy, roughly chopped
¼ cup Ponzu sauce
A dash of red pepper flakes
½ lb raw shrimp, peeled and tails removed
½ cup slivered almonds, for garnish
1 package of Chow Mein noodles (I prefer the fresh, refrigerated ones vs dry) 
In a large wok, or frying pan, heat oil over med high heat. Add carrots and sauté for about 2 minutes. Add remaining veggies with Ponzu sauce and red pepper flakes. Sauté for about 5 minutes, until veggies are tender. Add shrimp at the end and cook until they turn pink. Remove from heat. 
In a pot of boiling water, cook noodles according to directions. Drain. Toss noodles with vegetable and shrimp stir fry. 
Serve in a shallow bowl and top with almonds and extra fresh green onions. Drizzle with extra Ponzu sauce, if desired.
·         Substitute or add sliced yellow squash or mushrooms
·         Add sliced water chestnuts, bamboo shoots or hearts of palm
·        Substitute almonds for cashews
·        Substitute  bok choy for regular or nappa cabbage
·         Add freshly grated ginger
·        Serve over white or brown rice instead of noodles

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