When we were out of rice for the stir fry, the babe sprung into action and let intuition lead the way, and it turned out pretty tasty. The flavors meld together well and it uses hoisin, one of my favorites. I asked for a recipe and I received… and here it is!
Note: I initially thought this was vegan, but oyster sauce is not vegan – or even vegetarian. Apparently, there’s a vegan oyster sauce that’s made of mushrooms, so I’d guess you could substitute that ingredient, and this is a vegan dish!
- 2-3 Tbsp olive oil
- 1 tsp freshly ground pepper
- 2-3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp hoisin
- 1 Tbsp THAI Chili Sauce
- 1 Tbsp rice wine or sherry
- 1 medium onion (white or yellow), diced
- 1-2 bell peppers (any color), sliced into strips
- 1 or 2 carrots, sliced on a diagonal
- 1/2 lb green beans, ends removed, cut into 1 inch lengths
- 1 cup (red) bulgur – not that I know the difference yet
- 1 cup vegetable stock
- 3-4 cloves garlic, minced
- Heat 2 Tbsp Olive oil in pan or wok. Add onion and garlic. Saute for 2-3 minutes.
- Add rice wine or sherry to onion and garlic. Saute for 2 minutes and add 1 Tbsp soy sauce
- Add vegetables and 1 Tbsp Olive Oil and ground pepper. Saute for 2 minutes, or until softened. Add sauces, saute until tender.
- Add bulgur and vegetable stock, bring to a boil, turn heat to low and simmer for 30 minutes.
This recipe is very filling, can serve as lunch and dinner for the next day or so and is pretty cheap. It uses one of my splurge ingredients, shrimp, but it doesn’t use very much and it helps elevate the dish beyond boxed-pasta-with-sauce-from-a-jar.
It would help me meet my budget if I only bought what I needed from the fishmonger (or whatever you call the seafood version of a butcher) at the grocery, but I don’t have a tool to devein or behead the shrimp (and I’m kind of lazy), and it gives me an excuse to cook other things with shrimp.
The only other thing about this recipe is that it calls for watercress, which my neighborhood grocery doesn’t carry. I’m fortunate enough to work 10 minutes from Wegman’s, so I can grab fancy things like watercress, arborio rice, saffron – generally, any pricier or Whole Foods-esque item. My neighborhood is gentrifying and my local grocery has an “organic” aisle now, so it may only be a matter of time. Commenters on the site suggest substitutions like arugula or baby spinach, or omitting the watercress altogether.
The only substitution I’ve made is red pepper flakes instead of crushed red pepper – because that’s what I already have in my spice rack.
This recipe originally appears on the Real Simple website, contributed by Charlyne Mattox.
Hands-On Time: 20 minutes | Total Time: 20 minutes
1 1/2 pounds peeled and deveined large shrimp, tails removed (raw)
1/4 to 1/2 teaspoon crushed red pepper
2 bunches watercress, thick stems removed and torn (about 6 cups)
1 tablespoon grated lemon zest
- Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta. Wipe out the pot.
- Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.
- Reduce heat to medium and add the pasta, watercress, lemon zest, and 1/2 cup of the reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).