Aug 18 2008

Guess What’s For Dinner

Published by at 8:04 pm under Contempory / Various,organic,Recipes

Shrimp Stirfry served on a bed of rice… my favorite!

  • 5 tblsps of extra virgin olive oil
  • 1 clove of garlic
  • 1/2 cup firm tofu cubed
  • 4-5 green onions
  • 1/2 cup cauliflower in small florettes
  • 1/2 cup bok choy diced
  • 1/2 cup broccoli in small florettes
  • 1/2 cup snow peas
  • 1/2  small red hot chili pepper (optional)
  • 1 small zucchini sliced
  • 1 small eggplant quartered and sliced
  • 1/2 cup bean sprouts
add any off these for variation

add any off these for variation

  • 1 small red pepper diced
  • 1/2 lb of fresh shrimp, cleaned and deveined
  • 1 tablespoon of freshly chopped Basil
  • salt and pepper to taste                      


Organicly grown veggies from my garden and the only thing I had to buy was the shrimp and the tofu. There will be 8 teens tonight for dinner so I think I will double up on my recipe as the amount only serves 5-6 adults or 4 hollow legged teenagers.

Heat olive oil in deep pan or wok and saute whole garlic and tofu in oil till it begins to turn golden. Add all the veggies except for the red pepper cover pan for 5 minutes then add remaining ingredients and the shrimp . Cook for 5-6 minutes.


Serve on bed of long grained steamed rice with low sodium soy sauce.


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