Mama Knows Best…Sus’s Sexy Stir Fry

I spent this past weekend at home – an escape from the frozen San Francisco summer and a subconscious-ish excuse to flee from reality. Regardless of the time of year, one of my favorite weekend-at-home activities is going to the grocery store with my mom…and I know she loves it too. Right mom? The grocery store is my wonderland. Although well versed at the contents of each aisle, something propels me to zig zag through the store. Products and produce I’ve seen my whole life look that much more intriguing staged on the shelf. It’s like they beckon me…Caroline, save me from my boring life in this basket smushed against these peaches. Perhaps I get this from my fabulous, dear mother – too full to finish the one shrimp left on her plate she sweetly requests that someone eat the shrimp out of fear that it may feel left out. You just never know…a killed shrimp might have feelings too.

But back on track. Have you ever noticed that all of the freshest foods in a grocery store lie on the periphery – fruits, vegetables, fish, meat, poultry, prepared items…? Next time you go to the store try limiting your shopping jaunt to the fresh peripheral – chances are that not only will your cart exude health, but your trip may indeed be cheaper. Here’s a delicious dish my mom (I will call her Sus) and I cooked (for 5 people) that required zero entry into the luring center aisles. The scene is much trendier by the melons than the spam.

Sus’s Sexy Stir Fry

  • Marinate 2 lbs shrimp (1 lb for 4 people)  in Soy Vey Veri Veri Teriyaki (the one item that comes from a center aisle, but we already had this at home so I’m not counting it) for a couple of hours, depending on how much time you have, before you begin cooking
  • Slice 1/2 of a large white onion and one yellow pepper
  • Cut one head of broccoli into bite-sized chunks and split up 4 baby bok choy
  • Heat up a very generous amount of olive oil in a large cast iron skillet (or wok) and then add in the onion
  • Stir and let cook until the onion begins to darken. *Beware, when you add the onion the olive oil may leap out and sting you
  • Add in the pepper – cook and stir – adjust the stove heat as necessary
  • When it’s looking tender and juicy, add in the broccoli (one handful of broccoli per person according to my mother) – once the broccoli brightens, add in the final touch…baby bok choy
  • *You may need to add additional olive oil while cooking
  • Once the veggies look cooked and awesome, place them into your serving bowl
  • If you have the luxury of a sous-chef, have your trusty assistant grill the shrimp once you’ve added the broccoli
  • Once the shrimp are browned to your liking (about 3 minutes on each side), serve and enjoy!

* We tried to be healthy and carb free, but my brother doused his shrimp and veggies in 3 servings of brown rice…if this is your style, by all means carb load.

*And a message from Sus – There are lots of alternatives to this simple recipe :)

Happy Hump Day!

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