Shrimp Stir Fry and Asian Inspired Couscous

Hello everyone! How is everyone doing with the summer heat? So, these days, my cravings usually involve Chinese food and pizza (I know, I know, I’m supposed to be healthy😘😘). I’m almost embarrassed to admit that the smell of greasy Chinese food is as intoxicating as a bowl of truffled mashed potatoes (TRUFFLE IS LIFE!!!) Even on a lazy night, I find it extremely gratifying to make a stir fry from scratch.  I like to think of stir fries as blank canvases, beginning with simple ingredients.  Using a wholesome approach to Chinese cuisine, (which is how Chinese cuisine should be) results in a guilt free experience, at least it does for me.   My Asian Inspired Couscous is also my take on Fried Rice, with none of the grease!!  

Shrimp Stir Fry

• 1 lb of Peeled and deveined jumbo shrimp
• 2 Medium zucchini, cut in 3-in cubes
• 1 lb of baby bella mushrooms, sliced
• 4 Cloves of garlic, minced
• 1/4 cup of chopped scallions, plus extra for garnish
• 1 Tbsp of fresh ginger, minced
• 1 Tsp of cornstarch
• 1 Tbsp of rice wine
• 2 Tbsp of soy sauce
• 1 Tbsp of sesame oil
• 2 Tbsp of vegetable oil
• 3/4 cup of Low sodium chicken stock
• 2 Dried chilis
• 1/2 Tsp of pepper
• 1/4 Tsp of salt

1.  Start by heating 1 tbsp of vegetable oil in a wok on medium high heat.

2.  Add the shrimp, season with salt and pepper and saute for 3 minutes, until the shrimp are pink and translucent.  Remove and set aside.

3.    Add  the remainder of your vegetable oil to the hot wok and saute the ginger, garlic and dried chilis until fragrant.

4.  Mix the cornstarch, rice wine, soy sauce, sesame oil and chicken stock in a small bowl.  Whisk until completely combined.

5.   Toss the zucchini and saute for 5 minutes, and season with salt and pepper.

6.  Add the cornstarch mixture  and cook for 5 minutes, until sauce is thickened.  Garnish with scallions.  Serve with my Asian  Inspired Couscous.

Asian  Inspired Couscous

• 1 Tsp of ginger, minced
• 1 Tsp of garlic, minced
• 1/2 medium red bell pepper, chopped
• 1 Cup of low sodium chicken stock
• 1 Cup of dry whole wheat couscous
• 2 Tbsp of scallions
• 1/4 Cup of thawed frozen peas
• 1/2 tbsp Sesame Oil
• 1 tbsp canola oil

1. In a small stock pot, saute the ginger, garlic and red bell pepper for 1 minute in the canola oil.

2.  Pour in the chicken stock, cover with a lid and bring to a boil.

3.  Once your liquid has come to a boil, turn off the burner and add the dry couscous, scallions, and peas.  Cover and let stand for 5 minutes.

4.  Fluff with a fork and add sesame oil (Tip: Using the sesame oil in the beginning adds less flavor!)