Tag Archives: Asian

Easy Shrimp & Green Bean Stir Fry

3 Feb

I rarely eat seafood, and I even more rarely cook it myself. But I was inspired the other night to try something new, so I stopped by Whole Foods and picked up some shrimp. And after reading the grossly-named but helpful book Gutbliss, I have been making efforts toward “clean eating.” According to the book, this means no dairy, gluten, sugar, artificial sweetener, soy, or alcohol. I did a 10-day cleanse and since then have been at least trying to consider clean food for a good portion of my meals. (It’s really hard for me to keep away from cheese and chocolate though!)

All this to say that in searching for a recipe for dinner, I wanted something that fit the bill for both clean eating and a quick weeknight meal. I’ve found that Asian-inspired stir fries are the best bet here.

stir fry 1

The BF and I both enjoyed this stir fry and agreed we should add it to our weeknight repertoire. It was not extremely flavorful, though I’m sure if you wanted it to be more so, you could easily add more garlic, ginger, and/or oyster/fish sauce. But I personally liked that there was enough of those flavors to be noticeable but not so much that you couldn’t still taste the natural flavor of the shrimp and vegetables.

Stir fries are the best because they’re so easily customizable, so if you’d rather have all broccoli and no green beans, or if you want to leave out the ginger, then just do your thing, you know?

FYI, this recipe made about 3 large portions for us — one dinner for the two of us and one leftover lunch portion for me.

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Easy Shrimp & Green Bean Stir Fry adapted from Food & Wine

2 tablespoons vegetable oil
3 garlic cloves, minced
1″ piece of ginger, peeled and minced
1 green onion, chopped small
1/2 pound shrimp
1/2 pound green beans
1/2 head of broccoli, chopped
1/4 cup chicken or vegetable stock
1 tablespoon oyster sauce
Salt & pepper to taste

Chop vegetables and prepare all ingredients before you begin cooking.

Heat a saute pan until very hot. Add the vegetable oil, and heat until shimmering. Add the garlic and stir-fry for 10 seconds.

Add the shrimp and a pinch of salt. Stir-fry until the shrimp are just beginning to turn pink, about 30 seconds. Add the green beans and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.

Add the remaining 2 tablespoons of stock along with the oyster sauce and a generous pinch of pepper. Stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 more minutes. Serve immediately.

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Linking Up With:

Funday Monday from Still Being Molly
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

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Silky Ginger PB Soup

6 Jan

A friend of mine made this tasty soup for an appetizer when we went to her house for dinner a couple months ago. I’ve been meaning to try it myself since then, and I finally got around to it. I’ll definitely be adding this to my regular recipe file.

If you use vegetable broth instead of chicken broth, this soup is totally vegan. It’s amazing how creamy and silky it is without any dairy. It makes for a smooth, rich, and filling lunch or dinner. The original called for just zucchini, but I decided to toss some carrots in there too. It came out a beautiful yellow color.

Silky Ginger Peanut Butter Soup

Overall, the flavors are strongly ginger-y and peanut butter-y, which is why I decided to go with that in the name. The original recipe didn’t use peanut butter at all, so I imagine the flavor profile changed quite dramatically. But the peanut butter is really tasty and adds more protein, which is especially helpful if you go with the veggie broth. The PB-ginger combo reminds me of Malay or Thai food. Delicious!

Try this out, and serve a big bowl as a main meal or a small cup as an appetizer for an Asian main course.

Silky Ginger Peanut Butter Soup

Silky Ginger PB Soup adapted from The Clothes Make the Girl

1 tablespoon olive oil
1/2 medium onion, diced
4 large cloves garlic, minced
1 teaspoon salt
1 ounce fresh ginger, peeled and chopped
1/2 teaspoon ground black pepper
2 medium zucchini, chopped
2 medium carrots, chopped
4 cups vegetable or chicken broth
1/2 cup peanut butter

Heat oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add ginger, salt, and black pepper; stir to combine.

Add the zucchini and carrots into the pot. Stir well, then cook ’til beginning to soften, about 5 minutes. Add the broth, bring to a boil, cover, and reduce heat to simmer. Cook 45 -60 minutes until all the veggies are very soft.

Stir in the peanut butter. Puree with an immersion blender or by blending in batches in a blender or food processor. Serve hot.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove