Eating vegetables isn’t about ramming a head of lettuce down your throat. It’s about drawing out vegetables’ natural flavors through right preparation and marrying them with stellar ingredients, seasonings, herbs, etc. For our final vegetable-blast post, we’re sharing a stir-fry and soup combo. We believe these two dishes create a vegetables-done-right-for-a-dinner-entree scenario. Give them a try!

The Ginger Shrimp and Vegetables Stir Fry has a light sauce (in color and flavor) infused with fresh ginger and sesame oil – an aromatic delight! Play around with various vegetables as well (red bell peppers, mushrooms, zucchini), keeping in mind that vegetables cook at different rates. Changing the vegetables each time you make a veggie stir fry yields a different and delicious meal every time you make it!

Ginger Shrimp and Vegetable Stir Fry

Ingredients

  • 1 cup Jasmine rice
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon dry white wine
  • 1 tablespoon worcestershire (soy-free!) or soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • Kosher salt
  • 3 1/2 tablespoons olive oil
  • 2 tablespoons finely chopped scallions (white parts only)
  • 1 1/2 tablespoons grated fresh ginger
  • 1 pound shelled and deveined shrimp (you pick your size!)
  • 2 medium carrots, sliced (about 1 cup)
  • 12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
  • 1/3 pound (1 1/2 cups) snow or sugar snap peas

Instructions

  1. Cook the rice according to the package directions and set aside.
  2. Meanwhile, in a bowl, combine the chicken broth, wine, worcestershire or soy sauce, sugar, sesame oil, cornstarch, and ½ teaspoon salt, stirring until the cornstarch dissolves.
  3. Heat 1 tablespoon of the olive oil in a saucepan over medium-high heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until sauce thickens slightly, about 1½ minutes. Pour into a bowl; set aside.
  4. Heat a wok or large skillet over high heat. Add 2 tablespoons olive oil and heat for 30 seconds. Add the shrimp and stir-fry until cooked through, 2 to 3 minutes. Transfer to a plate.
  5. Wipe out the pan. Reduce heat to medium-high. Add the remaining ½ tablespoon oil and heat for 30 seconds. Add the carrots and ⅓ cup water, cover partially, and cook, stirring occasionally, until almost tender, about 2 minutes.
  6. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the sauce and increase heat to high. When it starts to bubble, add the shrimp. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
http://collabkitchen.com/veggie-blast-week-part-3-ginger-shrimp-and-vegetable-stir-fry-with-egg-drop-soup/

This egg drop soup is jam-packed with earthy Shiitake mushrooms, just the way we like it!

Egg Drop Soup

Ingredients

  • 6 cups chicken stock
  • 1/2 cup thinly sliced green onions, divided
  • 1/4 cup spinach leaves, chiffonade
  • 8 - 10 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
  • 1 teaspoon worcestershire (soy free!) or soy sauce
  • Pinch finely ground white pepper
  • Pinch of ground ginger
  • 2 large eggs, lightly beaten
  • Kosher salt, to taste

Instructions

  1. In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, and all of the spinach, mushrooms, worcestershire or soy, white pepper and ginger. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Add a few pinches of kosher salt, to taste.
  2. Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.
http://collabkitchen.com/veggie-blast-week-part-3-ginger-shrimp-and-vegetable-stir-fry-with-egg-drop-soup/