Shrimp and Vegetable Stir-Fry

April 27, 2015 at 5:03 PM | Posted in seafood, shrimp, stir-fry, vegetables | Leave a comment
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Today’s Menu: Shrimp and Vegetable Stir-Fry

 

Shrimp and Vegetable Stir Fry 007
Started off in the 30’s this morning. But a lot of sunshine again and in the 60’s. Hopefully no rain for a while, they started sanding down our wooden deck, doing some light repair to it, and hopefully get it painted. One of three outside projects that have to be done. Mom needed some items from Kroger so I went to the store for her, stopped by the post office and sent some letters out for her, and then I stopped by the bank before coming home. For dinner tonight Shrimp and Vegetable Stir-Fry. Had the Shrimp in the freezer and laid them in the fridge to thaw overnight.

 

 

I had not prepared or had Stir-Fry in a very long time, in fact way too long! So I decided last night that was going Shrimp and Vegetable Stir Fry 003to be dinner tonight! I laid a bag of Kroger Brand Medium Shrimp (1 lb. Bag) in the fridge overnight to thaw. When I was at Kroger earlier I picked up the remaining ingredients I needed. Along with the Shrimp I’ll need; 1 can Reese Sliced Water Chestnuts, 1 can Reese Fancy Sliced Bamboo Shoots, Baby Carrots, Sugar Snap Peas, Asparagus (trimmed and cut diagonally into 2-inch pieces), Thai Kitchen Brown Rice Noodles, Low Sodium Soy Sauce (To Taste), 1 tablespoon peeled and grated fresh Ginger, 1 tablespoon Toasted Sesame Seeds, and a pinch or two of Splenda Brown Sugar.

 

 

In a small bowl, stir together the Soy Sauce and Ginger. Set aside. To start I preboiled the Baby Carrots about 7 Shrimp and Vegetable Stir Fry 004minutes, drained and set aside. Carrots can take a while to soften so I boil them first to help the cooking process. Then I also boiled my Noodles by package instructions, drained and set them aside.
To prepare the dish, in a Wok on med. high I added the 1 Tbsp Extra Virgin Olive Oil. I then added the Asparagus, Bamboo Shoots, Water Chestnuts, Sugar Snap Peas, and Baby Carrots to the Wok, and cook until tender-crisp stirring frequently (about 5 minutes). Stir in the Noodles, Soy Sauce Mixture, Brown Sugar, and Shrimp. Continue cooking for 1-2 minutes until all the ingredients are heated through. Serve and top with the Toasted Sesame Seeds and La Choy Rice Noodles. What a dish! The Shrimp along with the Vegetables and Seasoning is just a perfect meal. Makes me wonder why I always wait so long to prepare this. For dessert later a bowl of SO Delicious Soy Milk Chocolate Obsession, if you’ve never tried the So Non Dairy Products it’s time!

 

Thai Kitchen Brown Rice Noodles

* MSG-freeThai Kitchen Brown Rice Noodles
* Vegan
* Made with all natural ingredients
* Gluten free
* 4 Individually wrapped packages per box

Unique brown rice noodles get their warm color from naturally brown rice. Their mild flavor and tender texture make them versatile for all types of dishes from noodle stir-fries and steaming bowls of rice noodle soups to cold noodle salads. Each package contains four individually wrapped single-serve noodle nests so you can make a meal for one as easily as for the whole family. We use only the highest quality rice and traditional processing methods for our rice noodles every batch is steam-cooked and slowly dried. The result is a noodle that is made with all-natural ingredients, preservative-free. Make your kitchen a Thai Kitchen.

Ingredients:
Brown Rice, Whole Rice, Tapioca Starch, And Water.

Nutrition
Calories 200 Sodium 0 mg
Total Fat 1 g Potassium 0 mg
Saturated 0 g Total Carbs 45 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 4 g
Cholesterol 0 mg

 

http://www.thaikitchen.com/en/Products/Rice-Noodles/Stir-Fry-Brown-Rice

Shrimp and Asparagus Stir-Fry

June 5, 2014 at 5:13 PM | Posted in carrots, shrimp, stir-fry, vegetables | 4 Comments
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Today’s Menu: Shrimp and Asparagus Stir-Fry

 

 

Shrimp and Asparagus Stir Fry 006
Beautiful weather returned today, sunny and 70 degrees! Took some items over to a local Goodwill Store, then dropped off some canned goods to Reach Out Lakota (Free Food Pantry), then to Walmart and Kroger. Picked up a few items for dinner tonight. So tonight I prepared Shrimp and Asparagus Stir-Fry.

 

 

 

 

I hadn’t had any Stir-Fry in a while and it was sounding good! To prepare it I needed; 1 cup Uncle Ben’s Whole Grain Brown Rice (cooked according to package instructions), 2 tablespoons Reduced-Sodium Soy Sauce, 1 tablespoon Seasoned Rice Vinegar, 1 tablespoon peeled and grated fresh Ginger, 1 tablespoon Sesame Seeds, 2 tablespoons Canola Oil, 1 pound Asparagus (trimmed and cut diagonally into 2-inch pieces), 1 small can of Sliced Water Chestnuts, 1/2 package of Mini Carrots, 1 pound Jumbo Shrimp (cleaned and cooked), and 1 teaspoon Asian (toasted) Sesame Oil. Sounding good isn’t it!

 

 

 

Shrimp and Asparagus Stir Fry 001
In a small bowl, stir together the Soy Sauce, Rice Vinegar and Ginger. Set aside. In a 12-inch skillet or Wok over medium-high heat, toast the Sesame Seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the Canola Oil over medium-high heat until hot. Add the Asparagus, Water Chestnuts, and Carrots, cook until tender-crisp stirring frequently, about 5 minutes. Stir the Soy Sauce mixture and Shrimp into the Asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the Sesame Oil. I then microwaved the Uncle Ben’s Rice (according to the package directions). Removed from the microwave and made a bed of it on a plate. To serve, topped the Rice with the Shrimp and Asparagus mix. As I said I hadn’t had Stir-Fry in a while but it was worth the wait, delicious! Shrimp with anything is good, but add all these other ingredients and it’s amazing! For dessert later a Jello Sugar Free Dark Chocolate Mousse Temptations.

 

 

 

 

JELL-O Sugar Free Chocolate Indulgence Mousse TemptationsJello Sugar Free Dark Chocolate Mousse

JELL-O Sugar Free Chocolate Indulgence Mousse Temptations:
* 65% fewer calories than average regular mousse
* Grab the nearest hammock and kick back Key West style
* Dive into layered flavors of tart key lime and creamy meringue
* Kosher

 

Nutrition Facts
Serving Size 63 G
Servings Per Container 4
Amount Per Serving
Calories 60 Calories from Fat 25
Total Fat 3 G
Saturated Fat 2 G

Trans Fat 0 G
Cholesterol 10 Mg
Sodium 95 Mg
Total Carbohydrate 9 G
Dietary Fiber <1 G
Sugars 0 G
Sugar Alcohol 6 G
Protein 2 G

30-Minute Stir-Fry Recipes

May 4, 2014 at 5:40 AM | Posted in Eating Well, stir-fry | Leave a comment
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Nothing like Stir-Fry! Here’s some recipes and tips from the EatingWell website.

 

Eating Well

30-Minute Stir-Fry Recipes

Healthy stir-fry recipes in 30 minutes or less.
For a quick and healthy dinner, make one of our easy stir-fry recipes loaded with fresh vegetables, lean protein and flavorful stir-fry sauces. Our chicken stir-fry recipes, beef stir-fry recipes and more healthy stir-fry recipes are ready in 30 minutes or less. Try our Stir-Fried Chile Beef & Broccoli for an authentic Chinese beef stir-fry or Scallop Scampi with Peppers for a colorful stir-fry recipe with seafood.

 

 

Stir-Fried Chile Beef & Broccoli
This quick stir-fry features broccoli and flank steak in a flavorful sauce. This dish is typical of many traditional Chinese stir-fries—the sauce just clings to the beef and vegetables but is not enough to spoon over rice. Marinating beef is essential for ensuring the meat is flavorful. The meat does not marinate overnight, as in traditional Western recipes. The moment the beef is combined with the seasonings it is ready to be stir-fried….

 

 

Scallop Scampi with Peppers
Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper towel—if they are wet they will spatter when added to the wok and make the stir-fry too wet. This stir-fry is excellent served over linguine or fettuccine…..

 

 

* Click the link below to get all the 30-Minute Stir-Fry Recipes

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/30_minute_stir_fry_recipes?sssdmh=dm17.733902&utm_source=EWTWNL&esrc=nwewtw042214

Shrimp Stir-Fry

November 24, 2013 at 6:12 PM | Posted in shrimp, stir-fry, vegetables | 1 Comment
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Today’s Menu: Shrimp Stir-Fry

Shrimp Stir Fry 004

 
Brrrr! Downright frigid out today! Around 9 degrees when I ventured out and got the paper tis morning and only in the low 20’s for a high. Hello Winter! Went to Kroger to pick up a few items for dinner tonight, doubled checked my receipt before I even left the store. I have learned my lesson about Kroger. I also stopped by Staples to pick up a few paper and ink supplies. For dinner tonight Shrimp Stir-Fry.

 

 

 

I had not prepared or had Stir-Fry in a long time. So I decided last night that was going to be dinner tonight! I went to local Walmart and Kroger to pick up some Mini Sweet Peppers, Medium Size Shrimp, Sliced water Chestnuts and a few other items for the Stir Fry. I had bought a Wok a while back and had never used it until today. For the Oil to fry everything I used a Toasted Sesame Oil. My ingredients were; Medium Shrimp (1 lb. Bag), Udon Stir-Fry Noodles, Mini Sweet Peppers, Sliced water Chestnuts, Baby Carrots, Sugar Snap Peas, Kikkoman Teriyaki Glaze, and Low Sodium Soy Sauce.

 

Shrimp Stir Fry 002

 

To prepare it, in a small skillet on med. high I added the 1 Tbsp Sesame Oil and then added 1 Tbsp Low Sodium Soy Sauce and 2 Tbs Teriyaki Glaze. Heated for one minute and set aside. I then boiled the Mini Carrots in a small sauce pan until they were almost done, fork tender, and set them aside. Then in the Wok, on high heat, I added 1 Tbsp of the Sesame Oil, the Mini Carrots, Sliced Water Chestnuts, sliced Sweet Peppers, and Sugar Snap Peas, cooked for 5 minutes. Then added the pouch of Udon Noodles, then another 1/2 Tbsp of Sesame Oil along with the Shrimp. Cooked another 2 minutes, until the Shrimp was cooked. Added the Glaze that I had set aside, stirred and cooked another minute and removed the Wok from the heat. It was ready to serve! The Stir-Fry came out delicious, makes me wonder why I waited so long to make Stir-Fry. Had dinner by myself tonight, parents went out to eat. Their not big fans of Stir-Fry. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 
UDON STIR-FRY NOODLESKame Uden Stir Fry Noodles

Other Noodles
Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetabled and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).
http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

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