Seriously hungry this morning, I visited the refrigerators downstairs and pulled out whatever caught my fancy; zucchini, baby bok choy, red bell pepper, scallions, chillies, asparagus and black tiger gambas from the freezer.
Having no idea at all what I was going to make, I cut the vegetables, sprinkled the shrimp with five spice powder and ransacked the pantry for Asian condiments and aromatics.
I haven’t eaten yet because I thought I should come up and write down the recipe before I forgot what I did. Tasted good though
Spicy Shrimp Vegetable Stir Fry with Udon
15 black tiger gambas, cleaned and split in half vertically
Five spice powder
1 red and 1 green chilli, seeded and sliced
3 garlic cloves, sliced
1 inch fresh ginger, chopped
4 – 5 scallions, sliced
1/2 cup vegetable broth
4 tbsp soy sauce
6 tbsp Thai sweet chilli sauce
1 tsp sesame seed oil
3 tbsp peanut oil
1 bunch green asparagus, sliced into 1 inch pieces
1 red bell pepper, sliced
2 small courgettes, halved vertically then sliced
5 baby bok choy, halved vertically
Cooked udon noodles
Sprinkle the gambas with five spice powder and set aside. In a small bowl, toss together the chillies, garlic, ginger and scallions then set aside. Mix the broth, soy sauce, chilli sauce and sesame seed oil together and set aside.
Heat 2 tbsp of the peanut oil in a wok, add the gambas and cook for 1-2 minutes, remove and set aside. Add the remaining tablespoon of peanut oil, the chillies, garlic, ginger and scallions, cooking until aromatic. Add the asparagus and pepper and continue to cook for about 3 minutes. Add the courgettes and cook for 2 minutes. Add the bok choy and cook for 2 minutes. Add the broth mixture, cover and simmer for 5 minutes. Stir in the gambas.
Serve with udon noodles.