Tuesday, October 4, 2011

Shrimp and Pasta Stir Fry

This week is an interesting experiment, it's called using up all the things in the fridge, freezer and pantry that I forgot I had. We didn't go grocery shopping this weekend because we were suppose to be getting a lovely vegetable box delivered from Pure Organics (I got a groupon). Then the day before the box was suppose to come, they are suddenly out of business (don't worry, I got my money back). I am extremely disappointed that I won't get my lovely fresh veggies, and too lazy to go grocery shopping during the week, so I will just have to see how much I can put the furthest and most forgotten corners of my pantry to work. Fortunately, I still have some leftover veggies. The tomatoes in this are actually from my garden (or the tomato jungle as I like to think of it). So here is a delicious and fridge/pantry cleaning hodge podge of pasta, veggies, and shrimp in an Asian-y sauce.

Shrimp and Pasta Stir Fry:
1/2 lb of spaghetti
1 lb of shrimp, peeled and deveined
3 tbsp of flour
Canola oil
2 onions
1/4 of head of cabbage
1 can of fancy bamboo shoots, drained
1 cup of cherry tomatoes, halved
3 cloves of garlic, minced
1 tbsp of hoisin sauce
3 tbsp of soy sauce
1 tbsp of rice vinegar
2 tsp of sesame oil
Salt, pepper, and chili powder
Cook spaghetti to package directions for al dente. In the mean time, heat a thin layer of canola oil in a large skillet over medium-high. Slice the onion and cabbage and add to the pan, when it's hot. Cook until cabbage wilts slightly and onions start to brown, about 3 minutes, then reduce heat to medium-low and continue cooking, stirring occasionally until cabbage is soft, about 5-7 minutes more. Season shrimp with salt, pepper, and chili powder and toss with the flour. Remove cabbage from the pan and set aside. Raise heat to high and add a little more oil to the pan, cook shrimp until browned and pink, stirring once or twice, about 2-3 minutes. Add cabbage back to the pan, and add bamboo shoots, tomatoes, garlic, and cooked pasta. In a small bowl, whisk together the hoisin, soy sauce, and vinegar and add to the pasta and veggies and stir. Add sriracha to taste and stir in. Sprinkle with sesame oil before serving.

Happy Eating.



  1. Nice outcome with cleaning what was in the fridge, I too do it as I don't like to waste ingredients. Lovely ingredients added inside, some which is a choice at home for noodles.


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