ASIAN BROCCOLI & SHRIMP

Asian dishes are a staple in our house.  My step kids are half Vietnamese and like to eat rice as much as three times a day.  Similarly, pasta was a staple dish in my Italian childhood home.  We often have rice made to accompany with any main dish.  So, to get the three food groups in,  I like to saute up spinach, kale or broccoli with tofu, shrimp or chicken and mix with rice.  Tonight, we had broccoli and shrimp ready to cook up.  The only seasoning I like to use other than fresh ginger and garlic is Dr Braggs Liquid Aminos (similar to soy sauce).  I love this stuff! It tastes like soy sauce, but is better for you.  Luckily the Heath Conscious (small health food store) & Plaza supermarket carry it.


Okay the super simple recipe

1lbs of shrimp (de-shelled), chicken or tofu (cubed up)
2 cups of fresh chopped broccoli
1/2 slivered red onion
2 large cloves of garlic minced
2 tablespoons of fresh grated ginger
2 tablespoons of sesame oil
2 tablespoons of soy sauce or Dr Braggs liquid amino if you have it

Put oil in wide lip frying pan (I like to use non-stick pans for sautéing), saute broccoli and onion for a few minutes on med-high.  Then add ginger, garlic, shrimp & soy sauce.  Cook for another five or more minutes until the shrimp is pink and broccoli is crisp and bright green.  Pair with rice or eat alone.

I often cook with tofu or chicken.  For using tofu, cube, saute in 2 tablespoons of oil on high heat, Saute until browned and crisp.  Then add ginger, garlic, soy sauce & veggies.  If using chicken follow the same steps as the shrimp, but saute chicken and veggies at the same time.