Chinese Take Out

Junk Food Friday is the night of the week it is no holds barred on health and happiness!  So many choices-pizza, fries, nachos.......    Tonight we had a 'hankerin' (how is that for a western PA expression?) for Chinese.  I had to make a run to the store for a few necessities, so I glanced at the Shop 'n Save sale flyer for some inspiration and decided on: Fried Rice, Stir Fry Veges and Teriyaki Shrimp.  These are my own put together recipes; you may need to play with measurements to suit your own taste such as spiciness.  Best buy of the week is the Jumbo Pink Shrimp (uncooked, shell on) for $17.98 for 2 lbs.  I used less than half of them for tonight's fun meal.  Add the shrimp to the veges and rice and I did 4 servings of Take Out for about $6 per serving.
Yea, yea, I hear you....yes, it took me some effort to chop everything.  As some of you know, give me a TV, a glass of wine and veges to chop and I am relaxed and in the zone.  There is simply something calming to me about the uniformity, the color and the routine of chopping veges.  If this is not your way to find your zen, I suggest you not use the variety, buy pre-cut, or chop ahead of time and store in the fridge for when you are ready to cook.
The one item I encourage you to splurge on is pure Sesame Oil.  This is the key to getting your dish to taste like the dishes from a restaurant.  It has a long shelf life and you only use a drizzle; but, oh what a difference it makes!  The only thing missing was the fortune cookies......hmmm, I may have to try them next time!

Sale Items from the Shop 'n Save Sale Flyer:

Shrimp
Carrots
Mushrooms
Snow Peas
Broccoli
Eggs
Frozen Peas

From the Pantry:
Onion
Garlic
Rice
Soy Sauce
Honey
Sesame Seeds
Sesame Oil

Additional Choices:
Peppers
Zucchini
Green Onions

View this past post for the process and recipe for Fried Rice

Stir Fry Vegetables and Teriyaki Shrimp
printable recipe

6 T. Canola or Peanut Oil
2 garlic cloves, finely chopped, divided
2 tsp. grated fresh ginger, divided
Crushed red pepper
1/2 yellow onion, diced
6 c. of chopped fresh vegetables, chopped in 1" pieces
3 green onions, cut in 1" pieces, and 1 for garnish
20 large shrimp, shell on, de-veined*

Sauce:
1/2 c. Soy Sauce
2 T. Honey
1 garlic clove, minced
1 tsp. Sesame Oil
2 tsp. toasted sesame seeds

*Using a pair of kitchen scissors, cut the shell along the back of the shrimp.  Using the point of a knife, lift out the brown, stringy vein and discard.  Rinse shrimp in cold water and pat dry.

Mix all of the sauce ingredients in a small bowl.  Remove 3 T. of the sauce and set aside.
Heat a large heavy bottom skillet or wok over high heat.  Add 4 T. oil.
Starting with the harder vegetables such as onions, peppers, and carrots, begin to add to the pan and quickly stir fry.  Add half of the Garlic and Ginger once the first level of vegetables begin to caramelize.  Season with crushed red pepper to taste.

Add vegetables such as zucchini, celery, broccoli and squash.  Stir Fry until colors brighten and they begin to soften.

If using snow peas, add last to the pan.

Pour sauce over vegetables and stir constantly until sauce thickens and coats all vegetables.  About 2-3 minutes.  Drizzle with a small amount of Sesame Oil.

Remove vegetables to a large platter and set aside.
Heat the remaining 2 T. of oil in the pan.  Add the remaining half of the garlic and ginger, along with the green onion pieces.  Quickly fry for a few seconds to wilt the onions and bring out the fragrance of the garlic and ginger.

Add the shrimp and stir fry until shells become opaque and shrimp just begin to curl.

Add the remaining sauce and stir until thick and bubbly. 

Add Shrimp to the vegetable platter.
Garnish with sliced green onions, a drizzle of sesame oil and a sprinkle of crushed red pepper.