November has been a crazy busy month. Luke and I hosted 2 Thanksgiving dinners this year, one for friends and one for family. I definitely plan on being in the kitchen alot in the next month. I need to start figuring out what goodies I'll be making for Christmas! This is a recipe I found that incoporates a lot of Luke's favorite things.
2 Tbsp. Olive oil
3 cloves garlic, minced
1/2 onion, chopped
1 1/2 tsp. Ground ginger
2 tsp. Red pepper flakes
1 red bell pepper, chopped
1/2 zucchini, halved lengthwise and sliced
3 cups fresh mushrooms, coarsely chopped
2 Tbsp. Cornstarch
1/2 cup honey
1 pound medium shrimp-peeled and deveined
Salt and pepper to taste
Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onions, ginger and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
Stir cornstarch into honey until smooth, then add to vegetables and simmer until thickened, about 2 minutes. Add shrimp and cook until they turn pink, about 3 minutes. Season with salt and pepper to taste before serving.
I used frozen green beans instead of zucchini and then I served it over brown rice for more substance and to add a starch to the dish. This dish is the perfect combo of sweet and spicey. More to come tomorrow! ENJOY!!!!
