Another recipe of “what needs to be cooked before it goes bad.” My parents were getting ready to leave for a trip, which meant I had more produce to cook than I normally do, including some Chinese greens and snow peas. I decided to make an Asian stir fry with shrimp.
I chopped all my veggies: Chinese greens, zucchini, broccoli, onions and garlic. In a big pan I heated some oil and then sautéed the onions, garlic and Chinese green stems first. Then I added the snow peas and broccoli. Sautéed a bit longer and seasoned with some salt, pepper and Chinese five spice. Lastly, I added the Chinese green leaves, zucchini and frozen shrimp. I covered with a lid to simmer. During the last simmer, I created a sauce with fish sauce, soy sauce, hoisin sauce, oyster sauce, rice vinegar and some sirracha. I measured with the heart and tasted as it combined added a bit of Chinese five spice and white pepper.
I removed the lid, added the sauce and turned off the stove. My mistake was not removing the pan from the warm burner, because some of my veggies overcooked and got too soft. But the flavor was on point. I served this over rice and had a great meal prep lunch or dinner option that week!
Do you have any favorite ways to cook veggies before they go bad? What should I try next?
Live to Eat,
Tiv
Living Tivalicious 