Shrimp Stir fry with Asian Pear Sauce |
WHAT YOU NEED:
for the stir-fry:
4 stalks bok choy, sliced in 1/2 inch increments up to where leaves start {I bag the leaves to use another time, I don't like them in a stir-fry]
9 stalks asparagus, ends cut off and discarded and then cut into 3 inch segments
1 zucchini, skin on, cut into 3 inch spears
1/2 cup carrots, I cheated and used pre-cut crinkle cuts
1/2 cup mushrooms, sliced [I had baby bellas on hand]
You don't need to slice too small |
for the sauce:
1 Asian pear & 1 Golden Delicious apple, both sliced pretty thick with skin on [leave behind cores]
2 thick slices of red onion
1/4 cup soy sauce
1/4 cup Mirin
1 tsp dry ginger
1/2 tsp Five Spice Powder
WHAT YOU DO:
- If you are serving over brown rice you need to get that going before you do anything, rice will take 45 minutes but this stirfry from start to finish only maybe 25 minutes on the outside including chopping.
- Start with your sauce, cram all of it into your food processor of choice {we all know what mine is} and puree the heck out of it. It's done, set aside.
- When you have 12-15 minutes left on your rice timer, put your sesame oil in your wok or oversized saute pan {I used the latter for no reason in particular tonight} and heat over medium high heat. When hot, add your "tougher veggies" which in my assortment is everything but the mushrooms. Saute, stirring constantly {get it? STIR fry :)} for approximately 5-8 minutes.
- Then add your sauce, stir to coat and then your shrimp and mushrooms and stir until shrimp are done {pink} this should not take longer than 5 minutes, probably closer to 3.
- Remove from heat and serve over rice {I used brown}.
REALLY YUM. and no ADDED sugar....
p.s. My plated pictures were beyond bad... you'll have to imagine.
Thank you so much for the award!! I like your blog too! Your recipes are so flavorful. I learn a lot by reading them!
ReplyDeleteyou are so awesome I was glad to have found you, hope you'll pop by here and there as I know I will!
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