I had an assortment of veggies and some beautiful Gulf Shrimp waiting to be enjoyed. So instead of a traditional Labor Day BBQ meal, Sweet Harold and I went "lite" last night for dinner. This is a mix and match recipe. You don't like shrimp? Substitute 1 pound thinly sliced steak, pork or chicken. Or you don't eat meat? Use only vegetables.
Boil Soba Noodles according to package directions. When cooked, drain and rinse with cold water and drain again.
Whisk the following ingredients together in a medium bowl:
1/8 cup rice wine vinegar
2 T. soy sauce
2 T. canola oil
2 t. hoisin sauce
1 T. honey
1/2 t. red pepper flakes
1 t. grated fresh ginger
1 T. cornstarch
2 T. roasted garlic teriyaki sauce
Set aside while you prepare your choice of vegetables. Here's my veggie choices. Try to cut the vegetables as close in size as possible so that they cook evenly.
Broccoli (3 cups of florets)
Carrots (2 cups diced)
Green Bell Peppers (1 large, diced)
Green Onions (3 thinly sliced)
Mushrooms (8 oz.)
Bok Choy (1/2 head, thinly sliced)
Extra ingredients:
small can diced water chestnuts, drained
1/2 cup peanuts
sesame oil for drizzling
sesame seeds for topping
Heat 1 T. canola oil in a wok or large skillet over high heat until it shimmers. Cook shrimp (or meat), stirring constantly until done. Remove from wok.
Heat 1 T. canola oil in wok over high heat until it shimmers and add vegetables. Stir until vegetables are cooked to your desired doneness. You still want some crunch! Add the water chestnuts and peanuts and mix in thoroughly with the veggies. Add sauce to veggies and stir well. The cornstarch will thicken upon boiling and the sauce will coat the vegetable mixture. Gently add in the cooked shrimp or meat.
Remove from heat and toss in drained soba noodles. Drizzle a little sesame oil and top with sesame seeds.
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