Easy Stir-Fry With Shrimp
Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 20 min
Total Time 35 minutes
For the sauce
4 tablespoons soy sauce
1 tablespoon Worchestire sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon freshly grated ginger
2 cloves of garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoon Thai red chili sauce
Rice noodles
2 tablespoon olive oil
2 tablespoon sesame oil
1 tablespoon olive oil
4 cups broccoli florets
2 carrots (16 baby carrots), cut in bit size pieces
4 hands full of spinach
1 tablespoon butter (or margarine)
1 tablespoon olive oil
1 1/2 lbs shrimp
4 large scallops (optional)
1. Mix sauce and set aside
2. Boil rice noodles. Drain then mix in large non stick pan with olive and sesame oil. Stir-fry for a few minutes, keep warm.
3. Heat olive oil in a large skillet. add broccoli and carrots, stir fry for 5 minutes. Add spinach and cook for another couple minutes
4. Stir in sauce mixture and heat through.
5. Heat oil and butter in non stick fry pan. Fry shrimp for a minute on each side. Add to vegetables and stir.
6. Serve stir-fry over rice noodles.
7. If adding scallops, fry Scallops in the same pan as the shrimp for 2 minutes on each side. Add on top of the serving bowl.
