Ginger Lime Shrimp Over Spicy Wilted Napa Cabbage

 

 

I love visiting the farmers market on Thursday’s.  I try to look for things that are locally in season, but that we don’t necessarily have easy access to here in the central valley.  I mean, sure you can get Napa Cabbage in the grocery store, but you won’t see it in every grocery store.  So this Thursday I chose a HUGE head of Napa Cabbage while not having a plan for it in mind.  By that evening, I knew exactly what I would go for…something Asian inspired! And of course, SPICY!

kitchen tunes/ smells like teen spirit by nirvana

 

INGREDIENTS:

 

1 1/2 lbs jumbo shrimp, peeled and de-veined

2 TBSP butter

1 TBSP fresh ginger, grated

6 cloves of garlic, minced and seperated

juice of one lime

One 1 1/2 lb head of Napa Cabbage, washed, dried and sliced thin

6 green onions, sliced thin

3 TBSP soy sauce

1 TBSP sesame oil

1 TBSP water

1 tsp red pepper flakes

1/2 tsp sugar

2 TBSP olive oil, divided

Kosher salt

2 tsp sesame seeds, toasted

 

DIRECTIONS:

 

• In a small bowl, whisk together 2/3 of the minced garlic, a pinch of salt, 2/3 of the sliced scallions, soy sauce, sesame oil, water, red pepper flakes and sugar. Set aside
• In a wok, heat the olive oil over high heat.
• Add the cabbage along with a pinch of salt and stir fry using tongs to toss. Continue until the cabbage is wilted, 3-5 minutes.
• Remove from the heat and pour the dressing over along with the sesame seeds and gently toss.
• Meanwhile, heat 1 TBSP olive oil, 2 TBSP butter in a cast iron pan.  Once the butter is hot and melted, toss the shrimp in, in a single layer.  Add in the remaining garlic, ginger and lime juice.  Allow the shrimp to cook for about two minutes on each side.  Stir well to combine juices and removed promptly to prevent over cooking.
• Plate by placing a pile of the cabbage, top with a few shrimp.  Garnish with extra red pepper flakes and green onions.
• ENJOY!

 

 

Beef & Snow Pea Stir Fry

 

Quite often, something in the grocery store will catch my eye and almost in a compulsive manner, I’ll toss it into my cart unknowing of what will come of it.  That was pretty much the case with these snow peas.  I love snow peas.  And I love stir fry.  It just made sense!

kitchen tunes: You Found Me/ The Fray

 

INGREDIENTS:

 

1 LB lean beef, cut into 1/4 in thick strips

3 TBSP soy sauce

2 tsp.  toasted sesame oil

1/4 tsp kosher salt

1 LB snow peas

1 onion, sliced thin

1 red bell pepper, sliced thin

2/3 C chicken broth

2 1/2 TBSP sherry

1 TBSP corn starch

3 TBSP olive oil

4 cloves of garlic, minced

sesame seeds, toasted

garlic chili sauce

steamed white rice

 

DIRECTIONS:

 

• Mix beef, 2 TBSP soy sauce, sesame oil, salt and pepper in a medium bowl. Set aside.
• In a separate bowl, mix the chicken broth, sherry, 2 TBSP water, remaining 1 TBSP soy sauce and the cornstarch.
• Heat a wok over high heat. Add 2 tablespoons oil. Stir-fry the beef until browned, this takes only a few minutes. Transfer the beef and any liquid to a plate.
• Add the remaining TBSP oil to the skillet.  Add garlic, onion, bell pepper and sugar snap peas and stir fry until slightly softened but still crunchy to the bite.  Next add the chicken broth mixture, lower heat to medium and simmer for 2 minutes.
• Transfer the beef and juices back into the skillet and stir-fry 2 minutes.
• Serve over rice, garnish with sesame seeds and garlic chili sauce.
• ENJOY!