This meal is just plain yummy, and comes together very quickly once the vegetables are prepped and the shrimp are cleaned. This was a night when we rushed in at 5:50 from after-school activities, but I did have some time earlier in the day to get stuff prepped and ready. Adding in time to deal with the dog, feed the rabbit and persuade (read: nag) my kids to wash their hands, dinner was on the table at 6:30. (The green beans are delicious hot or at room temperature, so you can make them first, wipe the wok clean and then make the shrimp.)
Moo Shu Shrimp – adapted from Cooking Light, serves 4
- 2 tsp neutral high heat-stable oil (I used grapeseed)
- 3 cloves garlic, chopped
- 1 lb. shrimp, cleaned and deveined (preferably wild and sustainably caught)
- 8 oz. sliced mushrooms
- 2 large carrots, shredded
- 1 medium onion, thinly, vertically sliced
- 1 medium head Napa cabbage, thinly sliced
- 2 TBS low-sodium soy sauce
- 1 TBS water
- 2 tsp cornstarch
- 1/2 – 1 tsp Sriracha (hot chile sauce…I used 1/2 tsp to decrease the heat for my kids)
- Hoisin Sauce
- 8 whole wheat tortillas (6 – 8”)
Heat 1 tsp oil in a wok or large skillet over medium-hight heat. Add half the garlic and the shrimp,
stir-frying just until the shrimp are cooked through, about 3 minutes. Transfer shrimp to a clean bowl and wipe down the wok with a paper towel. Heat remaining tsp oil in the wok,
add the remaining garlic and the mushrooms and stir-fry for a few minutes, until the mushrooms are seared and starting to become tender.
Add the carrots and onion, stir-frying for 2 – 3 minutes.
Add the Napa cabbage,
stir-frying until wilted.
Whisk together the soy sauce through Sriracha, then add to the vegetables.
Stir-fry for about 30 seconds, then add the shrimp and toss together until heated through. Serve with tortillas and hoisin sauce.
Szechwan Green Beans – from Still Life with Menu by Mollie Katzen, serves 4
- 2 TBS sesame oil
- 1 lb. green beans, trimmed
- 4 garlic cloves, chopped
- 1/4 tsp kosher salt
- crushed red pepper flakes, to taste
Heat oil in a wok over medium-high heat until sizzling.
Add green beans and stir-fry until generally seared, about 5 minutes.
Add garlic, salt and red pepper, continuing to stir-fry for another 4 – 5 minutes.