But not tonight. Tonight I get to see the whole thing--and I'm very excited about it.
My TV has been on since six p.m., I haven't been paying attention the whole time (I do have a life you know), but still, it's been on. I was watching the Red Carpet coverage while making and eating dinner--which by the way turned out to be delicious. Now I'm sitting here, after
Let's talk food. I went to Trader Joe's today to buy two things: oranges and greek yogurt. Instead, I left with a bag that almost too heavy for me to carry home. Needless to say, I had plenty of ingredients to make a yummy dish for dinner.
I chose a simple shrimp and cabbage stir fry and spruced it up with a leftover bell pepper (my current obsession). It was actually very good. Crisp, juicy, fresh and flavorful. Enjoy!
Shrimp Cabbage and Bell Pepper Stir Fry (adapted from Food Network Magazine)
Makes 4 servings
Active time: 25 minutes. Total time: 30 minutes.
- 1 large egg white
- 1 tablespoon + 2 teaspoons cornstarch
- 1 tablespoon + 1 teaspoon soy sauce
- 1 1/4 lbs. frozen peeled deveined shrimp, thawed
- 1 1/2 teaspoons rice vinegar
- 2 teaspoons hoisin sauce
- 1/2 cup chicken broth
- 2 tablespoons vegetable oil
- 1 shallot, finely chopped
- 1 bell pepper, sliced
- 1 teaspoon ginger
- 1 lb. Napa cabbage, about half a head, sliced into 1-inch pieces
- In a small bowl, combine egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce, and stir until frothy. Place shrimp in a Ziploc bag and add marinade. Refrigerate for about 10 minutes.
- Meanwhile, in another bowl, whisk remaining cornstarch and soy sauce with rice vinegar and hoisin sauce. Add chicken broth and set aside.
- Drain shrimp and set aside. Heat oil in a wok over medium-high heat. Add shallot, bell pepper and ginger and stir-fry for about 2 minutes. Add shrimp and cook until almost cooked through, about 3 minutes. Add cabbage and continue cooking until cabbage is wilted and shrimp is cooked through, about 2 more minutes.
- Stir in hoisin sauce mixture and simmer, stirring occasionally, for about 2 minutes. Serve over rice or udon noodles if desired.