Shrimp and Vegetable Stir-Fry with Rice Flake Noodles

 

About The Recipe

In this simple stir-fry, shrimp is the star ingredient, along with various vegetables. Another ingredient I am using from my pantry is Asian Rice Flake Noodles, pre-cut square rice noodles that can be used in soups and stir-fries. You can use your favorite vegetables in this stir-fry and opt for various kinds of noodles if you would like. You can use fresh or frozen raw shrimp. I let frozen shrimp defrost in a bowl of water until they become room temperature. You can also marinate the shrimp in a mixture of salt and baking soda to make them tender and juicy. This step is a part of the marinating/brining step.

Ingredients

Shrimp Brine

-2 cups of cold water

-2 tablespoons of salt

-2 teaspoons of baking soda

-1 pound Medium Shrimp peeled & deveined tails-off

Vegetables

-4 cloves of garlic minced

-4 teaspoons minced ginger

-5 Baby Bok Choy trimmed, and stalks split lengthwise 

-1 medium white onion sliced

-1 cup of Snow Peas

-2 small carrots sliced thin on a diagonal 

-1 fresh red chili pepper diced

Mushrooms 

-3 ounces White Shimeji mushrooms

-3 ounces Brown Shimeji mushrooms

-3 ounces Shiitake mushrooms

-4 medium size King Oyster mushrooms sliced lengthwise

From the pantry

-1 teaspoon of Fish Sauce

-2 tablespoons of Vegetable oil for stir-frying, additional if needed

-1 teaspoon of Sesame Oil

-1/2 cup Chicken Stock (low sodium)

-1 tablespoon Oyster Sauce

-1 teaspoon Hoisin Sauce

-1 tablespoon of Corned Starch

-1 8 OZ package Asian Rice Flakes

Salt and pepper to taste, if necessary. Be careful; the oyster and hoisin sauce can be slightly salty.

Equipment

Large Non-Stick Stir-fry Pan

Instructions

Shrimp Brine

Combine the water, salt, and baking soda in a large bowl. If the shrimp are frozen, add them to the brine and let them sit until they thaw, 15-30 minutes. If they are fresh, add them to the brine and let them sit for about 20 minutes; add ice cubes to keep them cold.  

Drain shrimp and pat dry on paper towels, or spin shrimp in a salad spinner.

Asian Rice Flake Noodles

Boil water in a kettle or large saucepan.  Place noodles in a large bowl, pour boiling water over noodles, and let them sit for about 15 minutes or until they become soft and tender.

Stir-Fry

Step 1

Heat a wok over high heat until lightly smoking. Then add vegetable and sesame oil and swirl around the wok to coat. Add garlic and ginger to wok, then add drained shrimp and stir-fry until barely cooked through, about 1 minute.  Remove shrimp and place in a bowl to add back after stir-frying the vegetables.

Step 2

If necessary, add additional oil. Then add mushrooms and season with salt and pepper. Sauté mushrooms until brown. Then add carrots, Bok Choy, snow peas, onions, and diced red chili peppers. Stir-fry until veggies are translucent and tender.  Combine chicken stock, hoisin sauce, oyster sauce, and corned starch in a medium glass measuring cup and stir until blended.  Then, add the mixture to stir-fry vegetables.

Step 3

Add flake noodles and cooked shrimp to stir-fry vegetables and blend.  Serve while hot and enjoy.

Eating Clean and Lean for 2013

As most of you know I am a Type II Diabetic.  I love cooking with fresh ingredients as much as I can.   For 2013, I will need to make some serious changes to how I eat and must lose weight in order to really get my diabetes manage and under control. 

Now for 2013, I have set a goal for myself to lose weight and take better care of myself so that I will be around for my daughters and wonderful grandson.  So what is my plan for “Eating Clean and Lean for 2013”?

No one can pinpoint the one thing that causes weight gain, for most people, a variety of factors are to blame, including genetics, family history, eating and exercise habits, lifestyle choices that influence everything from how much sleep we get to how stressed we feel.  Fortunately, diet is one of the factors that I can control.  In addition, there is great debate about the best dietary changes to make.

Should I eat less fat?  Eat fewer Calories?  Or simply eat less food?  I have come to the conclusion that any approach I take would be better than doing nothing.

Eating clean and lean for me is - choosing to prepare balance meals that will include the changes below.

1.     Eat more whole grains

2.     Eat more vegetables and fruits

3.     Focus on lean proteins and healthy fats

4.     Cut back on Sugar

5.     Eat reasonable portion sizes

6.     Cut down on processed foods

7.     Drink more water

The biggest item for me is “processed /prepared food products” with loads of ingredients, that will not allow me to control add sugars, salts, trans and saturated fats.

Also, most important along with eating clean and lean is exercise.  My goal is to start with at least  30 – 45 minutes a day of some kind of exercise activity.

CW’ Cafe Today – Cooking From the Pantry – Lean and Clean for 2013

Relaxing on a Sunday Afternoon @ CW’s

Just imagine a cool Sunday afternoon, pulling up to the table to have a delicious and 
decadent Sunday dinner.  Basil Pesto Roasted Cornish Hens, with a side of Pinto Beans with a healthy twist over a bed of Jasmine Rice and crisp side dish of Mixed Vegetables.

 

This wonderful dinner experience is brought to you by CW's Cafe Today.  Enjoy !!

Basil Pesto Roasted Cornish Hens

(4) Cornish Hens with back bone removed

(1) cup Basil Pesto

Roast hens @400 degrees for 1 hour and use the cooking juices from the hens to make a wonderful gravy.

Pinto Beans With A Healthy Twist

(1) cup dry beans = 3 cups cooked beans 

(2) tbsp Olive Oil

(1/2) cup diced onions and 4 cloves of garlic minced.

(3) cups of low sodium chicken broth

Salt and pepper to taste. 

 

In large pan ( about 3 -5 quart) add olive oil, onions, and garlic.  Saute until onions and garlic are tender.  Then add 3 cups of chicken broth and bring to a boil.  Then reduce heat and let simmer for about 2 hours.

  Dried Bean Cooking Guide

1/3 cup dry beans =1 cup cooked beans

1/2 cup dry beans =1 1/2 cups cooked beans

2/3 cup dry beans =2 cup cooked beans

1 cup dry beans =3 cups cooked beans

2 cups (1 pound) dry beans =6 cups cooked beans

 

Jasmine Rice

(1) cup of Jasmine Rice

(3/4) cup of water

1/2 teaspoon of salt

 

Place rice in Rice Cooker, add water and salt.  Follow directions given for your Rice Cooker.  If you do not have a rice cooker, then follow package directions for cooking rice stove top.

  

Mixed Vegetables

 (1) Package of frozen mixed veggies (about 16 oz's)

(3/4) Chicken Broth - low sodium 

 

In medium sauce pan, add chicken broth and bring to a boil.  Then add veggies, season with salt and pepper to taste. Steam until veggies are tender.  Remove from heat and let stand.