Tuesday, March 31, 2015

Shrimp and Vegetables

"I want something light!" Ann said on Monday when I asked her what she wanted for dinner. "Your choice, but make it light." We were both suffering from overindulging in meatball subs on Sunday evening. Knowing that we had some shrimp in the freezer, I stopped at the market on the way home and picked up some vegetables.

Shrimp and Vegetables
And knowing that we had a meeting that would keep us out until nearly 8pm, when I got home from the market, I marinated the shrimp in garlic and a couple of packets of sweet-and-spicy pickled turnips and steamed the larger gai lan (Chinese broccoli) stems, then refrigerated them for later. The other vegetables are sugar snaps and baby corn.

When we got home, it was not more than five minutes on maximum flame to bring this stir-fry to the table. We each finished our own bowls with a bit of soy sauce and a touch of spicy chile paste.

Light, bright, easy.

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