Shrimp and Vegetable

This is how my favorite Chinese restaurant makes their shrimp and vegetable entre.

Ingredients:

• canola oil
• kosher salt
• one yellow onion cut in half and sliced into rings.

• two stalks of celery cut on the diagonal, top to bottom about a 1/4 inch each slice.
• two carrots cut in about 1 inch chunks diagonally, wavy sliced on two opposite sides and then sliced thin on the wavy side.

• 1 1/2 cup broccoli, chopped into bite-size pieces.
• 1 cup sliced mushrooms
• one Italian green squash, cut in half lengthwise and then sliced into quarter-inch slices.

• one head of baby bok choy sliced across into one-inch chunks.
• three cloves of garlic, minced
• 8-10 large shrimp, cleaned (deveined) and tail off.

Sometimes, I just prepare all of the vegetables and cook them up without any shrimp at all and it still tastes good with all of the different kinds of vegetables and served with a little hoisen sauce on top.

If you noticed, the recipe ingredients are grouped together in four sections. That's because that is the order you cook them in and then take them out of the pan. You're cooking wok style in a hot pan.

Add canola oil to a pan and heat it up. Add chopped onion and kosher salt and cook until almost translucent. Remove from pan.

Add canola oil and carrots and celery. Cook (longer than the onion) until tender-crisp and remove from pan. 

Add canola oil and broccoli and the sliced Italian squash. Again, cook until tender-crisp (the broccoli with turn bright green) and then add the rest of the cook vegetables back into the pan and stir. Add the chopped baby bok choy and shrimp on top of the hot vegetables (do not stir at this point) and cover to steam cook the rest of the way for a few minutes otherwise, the shrimp will get tough.