Summer Shrimp Stir-Fry

I loved this stir-fry that features shrimp and summer vegetables like corn and zucchini. But you could really use any veggies that you have on hand. I served the stir fry over rice, but you could also put it over noodles. This is a recipe inspired by the Pioneer Woman. I just swapped out some of the ingredients. For instance, I forgot to buy cherry tomatoes, so I used a can of Rotel tomatoes with green chiles. The chiles actually added a nice spicy kick to the dish.

Ingredients:
2 Tbsps butter
2 Tbsps olive oil
1 pound large shrimp, peeled, deveined and tails removed (You could leave the tails on, but I find that really annoying. Your call though.)
4 garlic cloves, minced (Or one big ass one like I had)
2 zucchini, diced
2 ears of corn, kernels removed (I suppose you could use frozen or canned, but fresh corn in this really does add a great sweetness and texture.)
1 can of Rotel tomatoes with green chiles, drained (I used the original flavor. If you wanted to use fresh tomatoes, add about 1 cup and half of a combination of red and yellow grape or cherry tomatoes.)
Salt and pepper
Handful of fresh chopped cilantro (Pioneer Woman uses basil, but I had cilantro)
Juice of 1 lemon
Rice or pasta, for serving (optional)

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. (I used my cast-iron skillet.) Add the shrimp and saute for 2 minutes, then add the garlic and continue to saute for another minute until the shrimp are curled up and opaque. Remove the shrimp to a plate.

Increase the heat to high, add the remaining tablespoon of butter and olive oil, then throw in the zucchini. Stir it around for about a minute. Then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute. Then push it to the edge of the pan. Throw in the tomatoes. Stir for a minute and season with salt and pepper.

Throw the shrimp back in. Stir everything for a minute until it's all hot and combined. Then pour into a platter. Sprinkle with fresh cilantro and squeeze with the fresh lemon.

The Pioneer Woman suggests a couple of variations for this dish, one in which you place some of the mixture between two tortillas with grated cheese and make it into a quesadilla. I think that would be a wonderful way to use any leftovers, so make extra of this if you want.

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Beef and Broccoli Stir Fry

This recipe is courtesy of Everyday Food. Serve over white or brown rice or Chinese noodles.



Ingredients

3 tablespoons soy sauce

3 tablespoons apple juice

1 tablespoon cider vinegar

1 tablespoon sugar

3 cloves garlic, minced

Ground pepper

1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips

1 tablespoon plus 1 teaspoon canola oil

1 tablespoon cornstarch

1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces

Coarse salt



In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.



Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.



In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.



Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

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BBQ Stir Fry

I saw Sandra Lee make this on Money Saving Meals this weekend and I thought it looked really good. This is called a BBQ Stir Fry because the sauce in it is a hoisin sauce, which is a Chinese BBQ sauce. I've changed the recipe a little bit. For instance, she used beef and I decided to use chicken. Also, I'm not a fan of ginger, so I left it out. This recipe could easily be made vegetarian by omitting the meat. Add a little tofu for some extra protein.

I also got to use my new $5 wok from IKEA. Yes, I said $5 and it worked pretty great. This recipe calls for lo mein noodles, which should be pretty easy to find in the oriental section of your grocery store.

What you'll need for the stir fry:
1 pound chicken breast, sliced into thin strips
2 Tbsps canola or olive oil
2 carrots, sliced about 1/4-inch thick
2 stalks celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
8 ounces white button mushrooms, sliced
1 head broccoli, cut into florets
1 (16-ounce) package lo mein noodles, cooked according to package directions

What you'll need for the Hoisin Sauce:
1/4 cup soy sauce
2 Tbsps tomato paste
1 tsp chopped garlic
1 tsp hot sauce
1/4 cup light brown sugar
2 Tbsps cider vinegar
1/8 tsp pepper

How to make it:
In a wok or large skillet over high heat add the canola oil. Add the chicken and cook until browned and cooked through. Set aside on a plate.

To the same pan the chicken was cooked in, add the carrots, celery, onions, mushrooms, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Add the chicken back to the skillet along with half of the hoisin sauce, and toss to coat the chicken. Add in the noodles, and toss, adding a little more sauce if you'd like.

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Beef and Snow Peas

My mom gave me this recipe. It is very quick and easy. A perfect weeknight dinner. I suggest doubling the sauce and using low sodium soy sauce so it isn't too salty. Since the beef doesn't cook for too long, you want to get a good cut of steak like sirloin for this recipe. Thinly slice the sirloin steak before cooking. Better yet, buy a package of stir fry meat, so it is already cut and trimmed for you.

What You'll Need:
3 Tbsps soy sauce
2 Tbsps rice wine vinegar
1 Tbsp brown sugar
1/2 tsp cornstarch
2 cloves of garlic, minced
1 Tbsp olive oil
1 pound sirloin steak, thinly sliced
1 package of snow peas

In a small bowl, mix together the soy sauce, vinegar, brown sugar and cornstarch; set aside.

Heat the oil in a skillet over medium heat. Once hot, add the garlic and cook for about 30 seconds. Add the beef and cook for additional couple of minutes, until browned. Add the snow peas, cook for a minute and then add the sauce, stirring once before pouring in. Increase the heat a bit until the sauce starts to bubble and thicken a bit. Just a couple of minutes.

Serve over basmati rice.

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