E-Book:

47

Printed Book:

47

Shrimp Vegetable Stir Fry

Score an X on the bottom of tomatoes and blanch them in boiling water for about 15 seconds, until skins loosen. Drain tomatoes and cool. Remove skins, cut each in half horizontally, remove seeds, and slice into strips. Sprinkle sea salt into a large pot of boiling water. Add pasta. Cook according to package directions until 'al dente'. Drain pasta, but reserve 1/4 cup cooking liquid.

 

In a skillet, heat olive oil over medium-high heat. Add garlic, fennel seeds, hot pepper flakes and sea salt. Sauté for 2 minutes. Add tomatoes, parsley, mint and cooking liquid. Simmer for 20 minutes. Remove from heat. Pulse in a blender until smooth with chunks. Return sauce to skillet. Over medium high heat, add shrimp, capers and lemon juice. Simmer for 6 minutes. Stir in pasta. Simmer another 4 minutes. Divide between four plates and serve.

Ingredients:

1)

baby bok choi head: 2

2)

bean sprouts : 1 cup

3)

medium carrot: 1

4)

zucchini : 1

5)

snow peas : 1 cup

6)

olive oil : 1 tablespoon

7)

slivered ginger : 1 tablespoon

8)

Bragg's soy sauce : 2 tablespoon

9)

fish sauce : 1 tablespoon

10)

low sodium chicken stock : 0.25 cup

11)

shrimp : 2 cup

12)

cashews : 0.25 cup

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