Foodie Blogroll

Sunday, September 18, 2011

Stir-Fry Fun

This recipe from Rocco DiSpirito is a delicious and versatile recipe. It's a blank slate  that you can add in whatever protein or vegetables you may have on hand (I added in some bell peppers tonight). The reason I decided to post this recipe is the amazing sauce. The Rockin' Asian Stir-Fry Sauce could make cardboard taste great. Be sure to have all your ingredients prepped before you begin because once you start, the stir-fry is ready in minutes!

Shrimp & Asparagus Stir-Fry
Makes 4 servings

1 tbsp toasted sesame oil
1 medium onion, sliced thinly
1 large bunch asparagus, cut into 1 inch pieces
1 pound large shrimp, peeled and deveined
2/3 cup Rockin' Asian Sir-Fry Sauce (recipe below)
1/2 cup chopped fresh basil
salt and pepper

1. Heat a large nonstick saute pan over high heat. Once the pan is hot, add seasame oil,  then add onion and asparagus (plus any other vegetables you may be using). Stir-fry until the vegetables are tender (about 5 minutes).

2. Season the shrimp with salt and pepper. Add to pan and cook about 3 minutes, stirring constantly. Pour in stir-fry sauce. Once shrimp are cooked and the sauce is heated through, stir in basil. Season with salt and pepper.

Nutrition Information--approximately 198 calories per serving, 21g protein, 14g carbs, 3g fiber, 886 mg sodium

Rockin' Asian Stir-Fry Sauce
Makes 1.75 cups

1 tbsp toasted sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions, chopped finely
1 tablespoon cornstarch
6 tbsp. gluten free soy sauce
3/4 cup low-sodium chicken broth (check for gluten)
3 tbsp rice vinegar
1/2 cup ketchup (check for gluten)
salt and pepper

1. Place cornstarch in a medium bowl. Add in soy sauce, chicken broth, rice vinegar & ketchup. Whisk until thoroughly blended.

2. Heat a large nonstick saute pan over high heat. Once pan is hot, add the sesame oil. Add in garlic, ginger, and scallions. Saute until fragrant about 2 minutes, stirring frequently.

3. Whisk the cornstarch mixture into saute plan and bring sauce to simmer. Reduce heat to medium and simmer, whisking constantly. Once sauce has thickened (about 2 minutes) season with salt and pepper.

4. Transfer sauce to a large bowl and use immersion blender to blend until smooth (or pour carefully into traditional blender).

*Sauce can be kept in refrigerator for up to 1 week*

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