1 large, sweet onion, sliced in thin rings
1/2 bag of Shredded Cabbage
1 cup of chicken broth or vegetable broth (for vegetarian or use during lent)
1/2 cup sliced red pepper
1/2 cup of sliced carrot
3/4 chopped mushroom
1/2 cup of broccoli, chopped or fresh without stems
1(dry)C of pasta, gluten free, cook, drain and set aside
a dozen frozen, cooked shrimp, medium to large (defrosted)
2 Tablespoons of canola oil
2 Tablespoons of Rice Road Stir fry sauce (garlic and ginger)
Place the canola oil in a large skillet or pan to saute onions and shredded cabbage. Stir in remaining vegetables, cook slightly. Add sauce and cooked pasta of choice along with the broth, reducing heat, simmer to taste, blending well. Place shrimp on the top of the softened vegetables and cover. Let stand for about 5 minutes before serving.
Options: Use cashews as a substitutes for shrimp, sauteing them with the onions in oil and cabbage before adding the remaining ingredients.
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