Thursday, May 28, 2015
Shrimp and Veggies
12 large shrimp, peeled
1 bunch asparagus, washed, trimmed cut in bite size pieces
yellow, orange and red pepper cut in strips
2 cloves garlic, sliced
1 t Thai Garlic Sauce
1/4 cup oyster sauce
1/2 cup white wine vinegar
Cooked brown rice
After you've done all the chopping and peeling, you're home free cause this cooks up really fast!
In wok add some sesame oil and quickly cook shrimp--remove to a bowl-they can be a little undercooked cause you're gonna add them back in in a few minutes. Add some more oil and cook the asparagus and peppers until they're starting to char a bit--Throw in the Thai garlic sauce and the fresh garlic and stir around. Add the shrimp and the vinegar and oyster sauce--stir well --serve over rice.