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Serve this over noodles or steamed rice. If you omit the shrimp, these vegetables can be a delicious, colourful base for grilled chicken or fish
Ingredients
- 1 lb. shrimp, cleaned
- 4 tbsp. vegetable oil
- 2 cloves garlic, finely chopped
- 1 tbsp. chopped fresh ginger root, minced
- Pinch of red chili flakes (optional)
- 2 leeks, halved lengthwise, cleaned, trimmed, cut into 2" lengths
- 2 carrots, thinly sliced diagonally
- 2 stalks celery, cut into 2" lengths
- 1 bulb fennel, trimmed, cut into 2" chunks
- 1 red pepper, halved, cored, seeded, cut into 2" lengths
- 1 bunch spinach, cleaned, coarsely chopped
- 1/4 cup rice vinegar
- 1 tbsp. honey
- 1 tsp. sesame oil
- 3 green onions, coarsely chopped
- 1/4 cup fresh coriander, coarsely chopped
Directions
Pat dry shrimp. Heat 2 tbsp. oil in a wok or large, deep, preferably non-stick skillet; add shrimp and cook about 2 minutes, stirring until they start to turn pink and just barely begin to curl. Remove from pan. Reserve
Clean pan if necessary. Add remaining oil, Add garlic, ginger and chili flakes (if desired). Stir-fry about 30 seconds until fragrant. Add leeks, carrots, celery, fennel and peppers. Cook stirring about 5 minutes until vegetables begin to wilt. Add spinach. Cook only until it wilts. Add shrimp. Remove from heat
In small bowl, combine rice vinegar, honey and sesame oil. Stir into shrimp and vegetable mixture. Heat thoroughly. Add onions and coriander.
Serve immediately
Makes 4 - 6 servings
By Darlene in Mississauga
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