1 tablespoon peanut oil (or vegetable oil)
1 teaspoon minced garlic
1 tablespoon freshly grated ginger
1 cup thinly sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
1 cup broccoli florets, cut into small pieces
* 1 pound shrimp, peeled and deveined
freshly ground black pepper
¼ cup light soy sauce
Heat the peanut oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger, and quickly stir, 30 seconds.
Turn the heat to high. Add cabbage, then carrots, the broccoli, and finally the shrimp. Stir after each addition. Veggies should be tender crisp.
Add soy sauce and cook about 2 minutes, until the shrimp are fully cooked and opaque. Add pepper to taste.
* Shrimp sales abound, your favorite frozen shrimp, thawed and then just heated through is great!
Serve over rice or angel hair pasta.
* I kind of like a little fresh red pepper and a few pea pods too. What are your favorite veggies? This is light and FRESH! Just add the veggies in the order they need to cook, longest cook time first.
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