Posted by Megan | Asian, Dinner, Global, Meat, Seafood

For those of you who follow this blog regularly, you’ll probably notice that yes, I have indeed posted about a stirfry before. However, that’s the beauty of this type of meal: it’s so easy to be creative and come up with new ideas and this version was a hit! Please enjoy the 2.0 version of this 🙂

 

 

 

Will’s Stirfry 2.0
In the Pan
Broccoli, diced
Cabbage, shredded
Snap peas
Orange bell pepper, diced
Pineapple, diced
2 cloves garlic, minced
2 inches ginger, minced
As many shrimpies as you’d like
In the Sauce
1 tbsp cornstarch, mixed with water (no more than 1/4 cup water)
1 tsp toasted sesame oil
2 tbsp soy sauce
Sriracha, as you please
A few drops of pineapple juice
1/4 tsp sesame seeds
Noodles/Rice
Cellophane Noodles, Rice, Ramen Noodles, Rice Noodles…whatever you please

Prep food by chopping veggies and peeling shrimp. Mix toasted sesame oil, soy sauce, sriracha, and pineapple juice. Then add sesame seeds and shrimp for marinating. In a separate bowl, mix cornstarch with water until combined. Begin noodles according to package directions.

Heat oil in wok until wavy. Put in vegetables (except pineapple) and stir fry for a few minutes. Add 1 tbsp water, put lid on and steam for 3-4 minutes, until veggies are cooked. Remove veggies from wok, adding shrimp and marinade. When shrimp is pink, about 5 minutes, add veggies, pineapple, cooked noodles, and cornstarch mixture. Stir until thickened, then serve.

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