Shrimp and Stir Fry

Sweetie has an unusual way to do stir fry meals. He steams some of the veggies in the microwave to keep them from being overcooked (broccoli for instance) and then just stirs them in at the end.

Last night we took advantage of summer bounty by having a veggie stir fry, accompanied by some Trader Joe's shrimp that I had thawed and rinsed and then dredged in a melted margarine/roasted garlic mixture, then cooked briefly in the microwave. I often do fish fillets this way and it really allows you to cook the fish or shrimp just enough but not overcooked.

We served it over steamed rice and it was a delicious repast for a warm evening since the cooking was done on the stove top and in the microwave.

The garden is just so beautiful at this time of year. This year I planted a number of wild flower seed packets, so there are more flowers than usual. The green beans are producing like crazy right now and the yellow squash and zucchini are also quite productive. It will be a while before we have ripe tomatoes, but they are setting up nicely. Hope your garden, if you have one, is also giving you pleasure and bounty.

On the home front, we just had a great visit from K and her beau, Aaron. First time meeting him and we were sorry when he had to leave. Great guy! Had fun going to Iron Horse Winery, to Armstrong Redwoods, and to the Bale Grist Mill. Also discovered Les Claypool's (Primus) winery on Hwy 116. Fun!

Sweetie's Stir Fry

1 yellow onion, chopped
1 tablespoon vegetable oil (he uses olive oil)
1 clove garlic, minced (or more to taste)
6-7 cups assorted raw veggies, cut into pieces that are similar size - we used:
      1/2 red pepper, sliced in pencil thick slices, then cut crosswise
      1 small yellow squash, ends removed, cut into bite sized pieces
      1 small to medium zucchini squash, ends removed, cut into bite sized pieces
      1 cup snow peas, strings removed, but into bite sized pieces
      1/2 cup sliced carrots
      1 cup green beans, cut into bite sized pieces
      1 small to medium crown broccoli, but into florettes

Sauce 
1 tablespoon cornstarch
2 teaspoons ground ginger, or 1-2 teaspoons minced fresh ginger (to taste)
1 teaspoon lemon zest (yellow part only)
1/4 teaspoon ground black pepper
2 tablespoons teriyaki sauce
2 tablespoons soy sauce
1/4 cup water or chicken broth
Stir all ingredients for the sauce together until well combined. Set aside.

In a large wok, stir fry the onion in the vegetable oil until translucent. Add the garlic and stir fry for 30 seconds. Add veggies like the pepper, carrots and squashes and stir fry until almost tender. Add the veggies like the snow peas and beans and stir fry for about 30 seconds, or until tender. When you add the pepper and carrots, microwave the broccoli for 90 seconds, then drain and add to the stir fry.

With heat on medium, add the sauce and stir continuously until all the veggies are coated and sauce thickens. Serve at once.

Garlic Shrimp 

12 oz. raw shrimp, cleaned, tails left on, rinsed and drained
2 tablespoons butter or margarine
1-2 cloves garlic, peeled and minced
waxed paper and a microwave safe dish (I use a glass pie plate)

Dry the shrimp on paper towels. Set aside
Take the microwave safe dish and add the butter. Cover with the waxed paper (or parchment paper) and microwave on high until melted. Add the garlic, stir, cover with the waxed paper, and microwave on high for 30 seconds.
Take each shrimp by the tail and coat it lightly with the garlic butter, then lay on its side in the dish. Repeat until the dish is covered with shrimp, but keep it to one layer. If you have more shrimp, save them for a second round of microwaving. Cover the dish with waxed paper.
Microwave on high one minute, then uncover and move shrimp around in dish so that more cooked ones go to the middle and less cooked ones to the outside. Cover and microwave again for 30 seconds. Check. If needed, microwave another 30 seconds and repeat as needed until shrimp are cooked through and pink. Enjoy!

A Simple Stir Fry on Beautiful Bamboo

Some days a little forethought means that dinner will be easy. On Saturday I had time in the late afternoon to cut up the veggies for a nice stir fry and we actually had the right kind of ingredients in the fridge. Mushroom slices and chopped yellow onion make a great base. Slender slices of red pepper and carrot go well with chopped celery and florets of broccoli. Sweetie likes to steam them for a couple of minutes in the microwave before adding them to the stir-fry itself.

I like brown rice so I started some about an hour before dinner time. Sweetie likes small pieces of pork chop with this mixture of veggies. I found some Soy Vay sesame seed laced teriyaki sauce to add at the end for seasoning. It really was easy and tasty, too.

Before my bouts with cold, flu and hay fever I received a lovely box from Sarah Bentley at Restaurantware.com which contained earth friendly serving pieces to try. My creativity seems to have deserted me along with my health so I've not found too many things to serve in the cute server ware. There is a darling tiny fry pan and a variety of small skewers which are much nicer than toothpicks. One small bowl is made from bamboo and so is a small plate and the other two are recycled plastic and there are two cups as well and a couple of silver toned spoons. I know that I'll be posting dishes soon that make use of some of these and I appreciate the opportunity to try them.

I served the stir fry on the largest piece, a molded bamboo leaf squared off plate. It is really beautiful with natural bamboo marking and golden color and a nice touch of dark brown on the reverse. It is very lightweight and sturdy and feels nice in the hand. I think it is supposed to be single use but I washed it gently so that I can use it again for another dish...and post. If this sounds like something you might like, do check out their web site at plastic plates or http://www.restaurantware.com/. If you are going to have a party, or love appetizers presented beautifully on biodegradable tableware, you will love the variety and elegance of their selections.


Pork Stir Fry

1 recipe steamed rice
4 oz. sliced mushrooms
1 yellow onion, peeled and chopped
1 tablespoon olive or canola oil
4 oz boneless pork chops, cut into bit sized pieces
garlic salt and freshly ground black pepper
1/2 -1 red bell pepper, cored, seeds discarded and cut in thin slices
2 medium carrots, cleaned and cut into matchsticks
1 small head broccoli, divided into florets
1 stalk celery, chopped or sliced
2-3 tablespoons teriyaki sauce or soy sauce

In a large non-stick skillet or wok sauté the mushrooms and onion until onion is translucent, about 5 minutes. Remove from skillet or wok and set aside.

Wipe out the skillet or wok with a paper towel. Add the rest of the oil and heat it. Season the pork pieces with garlic salt and pepper if desired. Stir-fry the pork until edges are golden brown.

While pork is cooking, steam the bell pepper, carrots, broccoli, and celery in the microwave for 2 minutes at 70% power. Drain.

Add the steamed veggies to the pork when it is cooked. Add 2 -3 tablespoons teriyaki sauce (optional) or soy sauce. Toss with pork and vegetables and cook 1 minute.

Serve the stir-fry over a bed of the steamed rice. Serve at once.

Serves 4