SHRIMPS, ASSORTED VEGGIES
Level 1
Sumo Shrimp Toss
Serves 4
Great dish for any odd number of shrimps and leftover vegetables.
1 egg
1 tsp. soy sauce
1 1/2 Tbsp. oil (preferably peanut; olive or corn also good)
½ tsp. sesame oil
½ cup water (or chicken broth)
10-28 (or less) frozen jumbo shrimp, defrosted*
6 baby carrots, cut in half and quartered into sticks
1 cup baby broccoli, cut into pieces, broccoli stem removed
1/3 purple onion, skin removed, cut into quarters
2-3 cloves past peak garlic, peeled with cores remove and chopped
12 oz. pkg. once-cooked rice noodle or Udon noodle (preferably mushroom-flavored)
1 Tbsp. Tempura dipping sauce
½ bunch cilantro, rinsed, stems removed
1/3 cup cashews, chopped (easiest in a mini-chopper)
* Leave frozen shrimp in bowl, cold water to cover for at least 15 minutes, change water, and leave for another 30 minutes. Drain.
- In a small bowl, break egg and add soy sauce, and beat lightly.
- Microwave broccoli and carrots for 3 minutes to ready for skillet sauté.
- In a large skillet, heat oil on medium high. Add in garlic, and sauté until softened. Add in shrimp, reduce flame to low, sauté and toss frequently until turning pink. Remove from skillet into bowl.
- Raise heat and add in all vegetables. Sauté until soft. Add in noodles, toss, and throw in Tempura dipping sauce. Toss vegetables one more time, add shrimp and toss well. Turn flame off once warmed through.
- Split among bowls and with a scissor, cut cilantro into confetti size pieces as garnish.
Optional: Add ½ cup leftover mushroom (stems removed), reducing water/broth to ¼ cup, corn kernels, baby corn, or water chestnuts
Garnish tip: If you don’t have cashews, chopped up pine nuts, almonds, sesame seeds (except walnuts).
Storage tip: There is a general rule, 4-6 months if things are packaged and frozen really well (at very cold temperature setting).
