Prawn Stir Fry with Asparagus and Bok Choy

20120518-145825.jpgI’m a fan of light meals consisting of seafood and vegetables.  I make these simple inexpensive meals by buying fresh seafood from my local butcher and fresh vegetables from a local produce store.

  • One Pound of Prawns
  • One bunch of Asperagus
  • Three bunches of Baby Bok Choy
  • Five Cloves of Garlic Cloves
  • Dash of Soy Sauce
  • Tablespoon of Olive Oil for Prawns
  • Tablespoon of Olive Oil for Vegetables
  • Juice from One Lemon for Prawns
  • Spices: Cayenne, Pepper, Salt – sparingly

First I de-veined the prawns and put them in a bowl with a little lemon juice, added pepper and a tiny dash of cayenne. Simply done. I cooked them for about 10 minutes until done.20120518-145845.jpg

I cooked the vegetables seperately from the prawns. The veggies and prawns often cook differently and I wanted some veggies to be crisp and others cooked, so I did them in the following order:

  • Heat up oil and garlic
  • Then add onions
  • Then the baby boy choy
  • Then added a dash of soy sauce and water
  • Sautee for a few minutes
  • Then finish by adding salt, pepper and spice to taste

I removed the veggies and added the asperagus to the same pan with a little butter, retaining some of the juices but stirring often. I cook them and remove them from the pan and serve.20120518-145859.jpg

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Sriracha Deviled Eggs

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Sriracha Deviled Eggs with tobiko is a great party favorite. Although being very inexpensive to make, it’s a gourmet great with a colorful flair.

  • 6 hard boiled eggs (Makes 12 each)
  • 2 tablespoons of mayonnaise
  • 2-4 tablespoons of Sriracha
  • dash of salt
  • 1/2 oz. of tobiko/caviar/fish eggs

Boil six eggs, cool and deshell. Remove the yolks and place in a boil. Let cool. Add mayonnaise, sriracha and dash of salt. Fill egg halves with the egg mixture and top with a tiny dime size portion of tobiko.

Serve with green papaya salad mixed with a vinagerette and cherry tomatoes. 20120518-130328.jpg

Wasabi Deviled Eggs with Tobiko

20120518-125231.jpgWasabi Deviled Eggs with tobiko is a really spicy twist to the beloved appetizer.

  • 6 hard boiled eggs
  • 2 tablespoons of mayonnaise
  • 1/2 – 1 tablespoon of Wasabi or Sriracha
  • dash of salt
  • 1/2 oz. of tobiko/caviar/fish eggs

Boil six eggs, cool and deshell. Remove the yolks and place in a boil. Let cool. Add mayonnaise, wasabi and dash of salt. Fill egg halves with the egg mixture and top with a tiny dime size portion of tobiko.

Serve with green papaya salad, noodles or daikon radish. Green papaya salad with vinegarette is pictured above. 20120518-125258.jpg

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Scallops and Asparagus Stir-fry

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I wanted a simple lunch and saw that fresh bay scallops were on sale. Sometimes a meal’s inspiration comes from what you crave and have.

So in one pan, I sauteed the scallops in a light butter sauce (2 pats of butter and 1bsp water) with a dash of salt, pepper and parsley.

In another I combined asparagus, red onion and mushrooms. Lighty sauteed in a pat of butter, soy sauce and a dash of water.

Cooked both at the same time, approximately 1o minutes until LUNCHTIME. Mmm.

Bok Choy with Tomato

I like to balance my meals with fresh side dishes, so when I had my New Year’s Eve crab, I served it with a Stir Fried Baby Boy Choy with tomatoes and onions. Easy and light enough to balance the meal. It’s also very colorfuland brightens up your plate.

  • 3 heads of Baby Bok Choy
  • 1 large tomato, firm
  • 1/4 yellow onion, chopped
  • 2 tbsp of butter
  • 2 tbsp of soy sauce
  • 2 tsp of water
  • Shake of Habenero Pepper Flakes or Red Chili Pepper Flakes (optional)

Heat butter and saute onions, add soy sauce and water. Add pepper flakes, then diced Boy Choy and saute another 2 minutes. Then add tomatoes. Cook until vegetables are still crisp, yet cooked thoroughly.

Stir Fry Bok Choy

Simply Stir Fried Bok Choy, perfect addition to an already tasty dinner.

  • 2-3 Cloves of Garlic, diced
  • 1/4 Medium Onion
  • 2 tablespoons olive oil
  • 2-3 Baby Bok Choy, diced
  • 2 tablespoons of low-sodium soy sauce

I used Habanero Pepper Flakes, but you can use red chili flakes. I like it spicy, but you may want to omit this all together if you don’t.

Stir fry the garlic and onion in oil, add the soy sauce to get a nice base. Add Chilli pepper if desired, then add Bok Choy. Takes like 5-10 minutes tops.