Shimp and Veggie Stir Fry

Serves: 4 hungry people or 2 normal bears

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Bear Hands (author): No meal is eaten without it being at least ¼ - ½ vegetables. Seafood only enhances the situation.

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Hubby Bear (eater): Get a good sear on the shrimp to make them colorful and flavorful. Obviously goes good with rice, but we’ve eaten them with cold noodles too.

There are evenings when the most sensible thing one can do is surrender to the elegance of the simplest options available – those being whatever you have on hand and a hotly quick “one pan” approach as is so fondly (and frequently) said in western kitchens. This dish is precisely that sort of pleasure—quick, colourful, and gratifyingly straightforward, yet still refined enough to feel like a proper little culinary occasion.

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Shrimp and Vegetable Stir-Fry

Yield: 4

Author: Bear Hands

Bright, brisk, and satisfyingly uncomplicated—this stir-fry proves that even a weeknight supper can possess a certain quiet sophistication. Innumerable varieties of stir fried seafood and vegetables are dishes we frequently enjoy at our house and this is one of many I will come to share with you, I hope you try making it for your family tonight!

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Ingredients

• 1¼ lbs (about 600 g) jumbo shrimp, peeled and deveined
• ¼ head purple cabbage, thinly sliced
• 1 heaping cup snap peas
• 1 cup carrots, cut into wide juliennes
• 1 yellow bell pepper, cut into bite-sized pieces
• 1 medium Maui sweet or Vidalia onion, cut into bite-sized pieces
• 1 tablespoon onion powder
• 1 generous dash of your favourite AP seasoning.
• Shoyu, to taste
• Black pepper, to taste
• Salt, if needed
• Neutral oil for stir-frying
• Optional: toasted sesame seeds for garnish
• A note on garlic: I don’t frequently, if at all, use garlic as I find it irritates my allergies but I understand that it’s a very popular seasoning so I enthusiastically invite you to make use of as much as you feel appropriate in this and any dish you take advice from myself on.

Instructions

Step 1 – Cook the shrimp

1. Heat a generous splash of oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and stir-fry just until they turn pink and opaque—no more than a minute or two per side. Remove them promptly from the pan and set aside so they remain tender.

Step 2 – Begin the vegetables

1. Add another small drizzle of oil if the pan seems dry. Introduce the sliced cabbage along with the all-purpose seasoning. Stir-fry for about 4 minutes, allowing the cabbage to soften while still retaining some bite.

Step 3 – Add the sturdy vegetables

1. Toss in the snap peas, carrots, and onion powder. Continue stir-frying for another 3–4 minutes, stirring frequently so everything cooks evenly.

Step 4 – Return the shrimp

1. Return the shrimp to the pan and gently fold them through the vegetables. If you haven’t added any shoyu start adding some now.

Step 5 – Finish with the tender vegetables

1. Add the onion and yellow pepper. Stir to combine and cook 1–2 minutes more, depending on how crisp you prefer them. In our household we rather like them still lively and nearly raw.

Step 6 – Final seasoning

1. Finish with black pepper to taste. Adjust the shoyu if needed, keeping in mind that additional salt may not be necessary.

Step 7 – Serve

1. Transfer to a serving platter and scatter with toasted sesame seeds if you like. Serve family-style with steamed rice or your favourite noodles, this dish is equally tasty with hot or cold noodles.

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