VEGGIE SHRIMP STIR FRY

Wow this post has really been a real pill.  I reloaded this several time and it still won't behave, so if it looks askew sorry.       

NOTE:  If you feel you want to cook the shrimp ahead of time and not in the meal it self please do.  

A big pan or dutch over is needed for this recipe. 

 1 cup of brown rice to 2 1/2 cups of water.  Cover with a lid.  Bring to a boil, when the water is boiling really good and you the steam is coming out from under the lid, leave lid on and turn down to low.  If you are using a clear lid it's easier to check to see what stage the rice is, if not carefully check, but opening the lid away from you to let the steam out first.    When all the bubbles are gone, turn off the burner and let rest until the meal is done.  

INGREDIENTS:

1 pound of Shimp any size shells on.

1 cup of brown rice.

1 can of baby corn 8oz

1 can of sliced bambo shoots strips. 8oz

1 Carrot.

A handful of cherry tomatoes.

5 garlic cloves peeled 

1 Small yellow squash

1 small mexican zucchini

1 medium orange bell pepper.

2 Table spoons of olive oil

3 Table spoons of rice vinegar.

6 Cremini Mushrooms   any mushroom with do.

A bunch of sage.

1/2 of a white onion.

1/2 teaspoon of each spice.

Cumin, Cinnamon, Chipotle, Turmeric, Oregano, Thyme, Paprika.   

 Carefully use the veggie peeler to cut the carrot into thin chips.  It take a little time and effort.  If you do not like this method, try for long thin strips like the squash.









 Next use the veggie peeler to shred the zucchini and squash.

Cut up the Bell pepper and slice the mushrooms. 
























Chop up the sage and add to the pan with all the spices.

Cut the onion so you make rainbow shapes that can be pulled apart. 

Add onion, peeled whole garlic, spices, sage, mushrooms, bell pepper, olive oil and rice vinegar and turn burner to high.  Saute all. 

Stir frequently until all the veggies look shinny and coated, and the onion start to look a bit translucent, but not wilted. 









Next add canned bambo strips and baby corn mix in and turn burner down to medium high.

Add carrots chips and the zucchini and squash. Mix in and cook for another 2 to 3 minutes.  The thinner the veggies the faster they cook. 

Add the raw shimp to the mixture and push them to the bottom.  For the last part were going to steam everything on medium low.  But be sure to stir and check.   Move the shrimp around to ensure every thing is cooked evenly. When the shrimp are done the meal is done.  

Add some cherry tomatoes and cover with a lid or in my case I use a pancake pan. Fit's perfect.

 Serve over brown rice.  mmmmmm 

This also make a very yummy cold dish as well and my hubby got creative for lunch the next day.   He made up a salad bowl and top it off with cold shrimp stir fry.  Very yummy and healthy.   



Enjoy creating your own version.  ;)