Stir fry meals do not require a wok. A deep skillet will do and your choice of oil and seasonings.
When you've got bits and pieces of different vegetables and you're puzzled how to serve them, try this easy recipe.
It's also great if you are having a hard time with the family rejecting vegetable side dishes You know you need to get them into their bellies somehow.
Add them to a flavorful mixture that you put over rice, It that takes no more than 30 minutes to prepare and cook a meal that serves four people.
Choose any or all of the vegetables listed, according to your taste and what you have available.
1 cup of rice (to serve 4)
1 lb of shrimp already cooked shrimp with or without tails
1 red bell pepper
1 green bell pepper
1/2 yellow onion
1 broccoli crown
1/2 lb. of asparagus tips
2-3 Tablespoons of oil. I prefer vegetable or peanut oil but olive or canola will do just as well. It depends on what you prefer.
4-5 Tablespoons of low sodium soy sauce
2-3 Tablespoons of course ground Dijon mustard or spicy brown mustard
1-2 Tablespoons of Chinese chili garlic sauce/paste (Use less if you prefer milder recipe)
2 Tablespoons of Brianna's Home Style Asiago Caesar dressing
Remove tails from shrimp if purchased that way. Depending on the size of the shrimp, cut each into large bite-size pieces and set aside. Put rice on to cook as you are preparing the rest of the meal. Follow directions on the package and be careful to monitor the heat under the pot to avoid sticking.
As the rice cooks, clean, cut and peel the vegetables. Pieces shouldn't be too thick to keep cooking time to a minimum. Prepare a large, deep skillet that has a lid, by either using cooking spray to avoid sticking or with the oil of your choice. Set the heat on medium until a drop of water makes the oil sizzle.
Add thicker vegetable pieces first, such as the broccoli and zucchini. Use a spatula to lift and stir the veggies for no more than 2 minutes, then add the rest of the vegetables. Continue stirring and flipping the vegetable pieces for 1-2 minutes.
Add soy sauce first, stirring throughout, then add the mustard and chili paste. This should create some liquid that will hasten the cooking process. Stir all ingredients briskly for 1 minute and then cover the pan. Turn heat to low-medium stirring the mixture no less than once per minute until the veggies are no longer firm.
Quickly add the shrimp and the Caesar dressing, stirring until thoroughly mixed with the veggies. Leave on simmer for a few minutes, no more than 4-5. Remove from heat.
Once rice is ready, apportion it on serving plates and add shrimp-vegetable mixture on top. Get ready for some compliments.
You haven't completely cosmetized the use of dark green or leafy vegetables. You've just spiced them up. Enjoy! Image: Flickr/mujerboricua