shrimp stir fry
lots of greens and lots of shrimp…can’t go wrong
so i love chinese food, and easy cooking. this is a one-pan free for all. you can throw in your favorite veggies if they differ from the ones i used. and if you aren’t in love with shrimp, chicken or beef would be a yummy substitute also.
so here is what you need:
- sesame oil
- 3 garlic cloves
- 1/2 yellow onion
- green beans (two large handfuls)
- bok choy (2 heads)
- asparagus (1/2 bunch)
- shrimp (1/2 pound)
- soy sauce
- black bean garlic sauce (2 tablespoons)
on medium heat, pour a heavy drizzle of sesame oil in a large pan. after a few minutes your oil should be warm enough to add your chopped garlic. let that sizzle for about 5 minutes. add in your onions. i sliced those in medium size slices and then in half, so that they will stay large enough with the veggies as they cook down.
then add in your roughly chopped veggies. the asparagus can be added second to last, and the mushrooms can be added last, as they will cook faster.
while your veggies are cooking down, still on medium heat, add in your soy sauce. i added in probably 1/4 a cup. (this can also be a preference, so if you don’t love soy sauce you can add less). also, add in the black bean garlic sauce, this needs to be stirred around very well, so the flavors can get all over.
put a lid on it and let the veggies steam. while they are steaming, peel and rinse your shrimp. i used 1/2 a pound.
your shrimp should cook quickly (once they are completely pink, they’re done). and it is ready to eat.
this was about 3 servings. so if you are feeding more, add to it. if you are feeding less, don’t use as much.
another serving method: is to pour it over some rice.