Wok this way

The one pet peeve I have in the kitchen is having a kitchen tool that only serves one purpose. For that reason, I develop recipes to incorporate using tools for different cooking styles.

In this recipe, I utilize my wok to make an Italian Stir-Fry. If you don’t have a wok, you can use a stir-fry pan or large sauté pan. Flexibility is the key to good kitchen tools.


Italian Shrimp Stir-Fry

Ingredients:

½ lb cooked penne pasta (reserve pasta water)
½ lb medium peeled and devained shrimp
½ large onion diced
3-4 medium garlic cloves minced
Chopped asparagus (I use a box of frozen steamer veggies)
2 medium tomatoes seeded and diced
¼ C chopped roasted bell peppers (I use red & yellow)
Pinch red pepper flakes
Fresh baby spinach
Bunch of basil chiffonade
Grated parmesan cheese

Heat about 2 T olive oil in your wok on med-high heat. Add onions and stir fry for about 2 minutes. Add garlic. When garlic is fragrant, add asparagus, tomatoes and bell peppers. Stir fry veggies for about 2 minutes and add red pepper flakes and ½ C reserved pasta water – adding more if it gets too dry. The pasta water contains starch from the pasta that will thicken into a sauce. Allow to simmer for a few minutes and stir in shrimp. Stir a couple of times to ensure the shrimp cook on both sides. Add pasta, spinach, and basil. Once spinach is wilted, you’re ready to serve.

I like to serve in a pasta bowl with a slice of Italian bread and some grated parmesan cheese over the top. Enjoy!