The last several weeks, I've been testing out various stir fry recipes. I have never made stir fry before, but now I think I may be addicted to it. There are so many ways to have it - you basically just pick your meat (if desired) and the veggie possibilities are limitless! Once summer comes, I know I'll be craving an even wider variety of vegetables but for now, I'm keeping it to one or two.
I found this recipe in my Williams-Sonoma cookbook, and it was so good! Also, I purchased my shrimp from Costco (which I've never done before) and also, was SOOO good! I was surprised by how meaty they were. The recipe calls to serve it with white rice, but I like to serve mine with short grain brown rice and I think that works great, too. Oh, and my kids aren't big fans of asparagus, so I substituted it for green beans - I love the versatility of stir fry!
Stir-Fried Shrimp & Asparagus
Original recipe by The Williams-Sonoma Cookbook, pg. 166
2 lb. large shrimp (prawns), peeled, with tail segments intact, and deveined
1 tsp each sea salt and Asian sesame oil
1 T tamari or light soy sauce
1 bunch asparagus, ends trimmed and stalks peeled if thick and woody
2 T peanut or canola oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 green (spring) onion, including tender green parts, cut on the diagonal into 1" pieces
2 T Chinese rice wine or dry sherry (I just used rice vinegar)
Steamed White Rice for serving
Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2" long.
In a large wok or saute pan over medium-high heat, heat the peanut oil until it shimmers. Swirl the pan to coat evenly with the oil. Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.
Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heated through, about 1 minute. Pour into a shallow bowl and serve at once with steamed rice.
I am happy that stir fry is something that everyone in my family enjoys - I hope you find the same thing in your house!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
Carina
I am such a big believer in receiving recipes from friends. I know that these recipe recommendations are tried, true and trusted. This recipe was given to me by another mom who swears this is one of her easiest dishes for her growing and hungry 3 boys. I've made this several times, and it's a keeper. I LOVE this dish - it's easy, fast and most of all - it's another one that every single child approves of. Woo hoo!!
As with just about all stir fry recipes, it's not very filling (if you know my family, we are BIG eaters!). I used 1 1/2 lbs. of flank steak, and I'm going to have to work on increasing the portions. Poor hubby - he got home after we all ate, and there was hardly any left for him. If the 14 year old likes it, no morsel is safe!
Beef Stir Fry
Original recipe by Rhonda
Adapted recipe by Kitchen Groovy
3T peanut oil
1 head broccoli (or you can substitute or add any veggie you want!)
1 red bell pepper
1 1/2 lb. flank steak, cut into stir fry pieces
2 tsp. cornstarch, dissolved into 3 T water
All-Purpose Stir Fry Sauce (recipe follows)
All-Purpose Stir Fry Sauce
4 T soy sauce
2 tsp. finely chopped ginger
2 small cloves garlic, minced
1 tsp. chili oil
1-2 green onions, finely chopped
Heat 1 T peanut oil in wok or fry pan over medium high heat and stir fry broccoli until lightly browned. Transfer to a dish. Add another 1 T peanut oil and sear stir fry beef strips about 2-3 minutes (you may need to do this in batches). Return all the beef to the wok and add red pepper, stir fry until peppers are softened. Stir in cornstarch mixture and sauce - stir and let thicken for about 1-2 minutes. Return broccoli to the pan. Serve over rice.
Healthy, light and delicious!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
Carina
