Shrimp Stir Fry
I don't always cook Italian. It's good to switch it up sometimes! This is a shrimp stir fry with whatever vegetables I had in the fridge. In fact, the sad little brussel sprouts hanging out in the lowest drawer perked right up after a quick clean. I de-shelled my own shrimp for two reasons - much cheaper and now I have their shells to make fish stock for... well..Italian seafood risotto! The final squirt of lime just adds so much freshness and aroma! The noodles were beautifully coated with the tastes of Asia! Do you do this at the thought of cilantro? (Not going to mention any names here... DJ and EJ. Then add extra green onions to garnish and fuhgeddaboudit! Won't be as good in my opinion but it's just my opinion. From start to finish, this dish takes about 25 minutes to make...unless you have a lot of sad little vegetables that need an extra cleaning!
Ingredients
- 225 g dried rice vermicelli
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 1 large yellow onion or 3 shallots peeled and thinly sliced
- Fresh hot pepper to taste thinly sliced (or use dry cayenne to taste)
- 1 large carrot grated
- 1 bell pepper any color, thinly sliced
- 225 g green bean or broccoli or asparagus cut in 5cm pieces
- 2 cups shaved brussels sprouts or shredded green Chinese cabbage
- ⅔ cup low sodium vegetable broth fish stock, or water, more as needed
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon oyster sauce or fish sauce
- 1 teaspoon honey
- 500 g raw shrimp deveined and peeled
- 3 scallions thinly sliced
- fresh chopped cilantro for garnish (optional)
- lime wedges for garnish
Instructions
- Place the noodles in a large bowl and cover with boiling water. Set aside.
- Heat wok or large cast-iron pan. With medium heat, add oil and quickly add onion to stir fry for 2 minutes. (If the onion browns too quickly, then add carrots right away to cool down pan.
- Add carrots (if you did not already add them), bell pepper, hot pepper (if using), green beans (or broccoli or asparagus), brussel sprouts, stirring after each addition.
- In the meantime, in a small bowl, mix broth (or water), tamari (or soy sauce), oyster sauce (or fish sauce), and honey. Then, add liquid to vegetables and toss well. Let cook for a minute to reduce sauce.
- Add shrimp and garlic. Toss for a couple of minutes.
- In the meantime, drain noodles well. Once shrimp are beginning to curl and turn pink, add noodles and toss to coat well. If noodles are dry, add a little water.
- Remove from heat. If serving from wok, add scallions, limes, and cilantro. Otherwise, transfer to 4 bowls and garnish individually.
Notes
This is not a recipe. Consider it a guideline to your own creative stir fry. The steps are basically the same. Saute aromatics in a little oil in a hot pan. Then add vegetables and toss. Add sauce to flavour. Then add protein such as chicken, pork, tofu, beans. Toss with rice noodles. Serve with fresh garnishes. Now, you can create your own version based on your tastes and whatever you have in the fridge.