Aloha Friday Recipe: Chicken and Shrimp Stir Fry

July 24th, 2009

Filed Under Local Recipes | Leave a Comment

1/2 lb. skinless boneless chicken breasts, cut into 1/2″ strips1 tbsp. finely minced fresh ginger root
1-2 cloves minced garlic2 tbsp. vegetable oil, divided
½ tbsp sesame oil1/2 lb. deveined shelled raw med. size shrimp1 c. cauliflower½ medium onion sliced thin
½ c. sugar snap peas
½ c. sliced zucchini
½ c/ sliced yellow squash
½ c. long beans snapped in half
½ c. red bell pepper sliced into julienne strips
In preheated large skillet or wok, stir-fry chicken, ginger and garlic in 1 tablespoon oil for 2 minutes. Add shrimp and stir-fry 2-3 minutes or until chicken and shrimp are cooked; remove chicken, shrimp, ginger and garlic and set aside. Stir-fry all vegetables in remaining 1 tablespoon of oil and sesame oil about 2-3 minutes or until vegetables are tender-crisp. Return chicken and shrimp to skillet; heat through.

Serve over steamed jasmine rice that has been infused with lemongrass and sautéed mixed mushrooms.

Deep fried lotus root if available to you makes a lovely garnish.

Yield: Makes 4 – 6 servings

Please feel free to substitute any market fresh vegetables that are available in your area. Please note: it is best to have all vegetables cut to a similar size so that cooking will be even!

Recipe courtesy Bev Gannon’s blog


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