Shrimp & Mixed Vegetables
There are so many Asian mariandes that you can make...experiment with a few different sauces, including: Soy Sauce, Tamari, Oyster Sauce, Hoisin Sauce, Chili Sauce, Rice Wine Vinegar, and Rice Cooking Wine, to name a few! Technically, I used six ingredients in this one because I added shrimp afterwards.
10 Shrimp (fresh, frozen and defrosted according to directions, tail on/off)
Rice Cooking Wine
Red Pepper Flakes
Dice up all the vegetables
Clean/rinse shrimp and dry well with paper towels
Make the marinade:
1/4 Cup Rice Cooking Wine
1/4 Cup Water
1 Tbsp Minced Garlic
2 Squeezes of Ginger Paste (optional)
2 large Tsp Oyster Sauce
Couple dashes of Sesame Oil
Couple dashes of Red Pepper Flakes (also optional)
Mix together and set aside
Also take 1/2 Tbsp Cornstarch and mix with 1 Tbsp water and set aside (you will throw this into the stir fry at the end to thicken it up)
Start with a wok or frying pan and adding in a little Sesame Oil. Add Peppers, Broccoli, and Bok Choy first. After 2-3 minutes, add Zucchini. Season with salt and white pepper. After another 2-3 minutes, add marinade. There will be extra liquid. This is great to have if you are going to make Ramen or saute chicken, tofu, or shrimp. (If you aren't adding meat to the dish, you can reduce the liquids in half.) Taste. Add more seasoning to taste, including more red pepper flakes. Add green onions at the end. Move to a plate. Reserve liquid.
To cook shrimp: prepare wok with a little Sesame Oil, heat up, and add shrimp. These crustaceans only take a few minutes to turn pink! Saute them until they are pink. Season with salt, pepper, garlic powder while cooking. Add reserved liquid, mix around. Add to veggies. Enjoy!