Hard to believe, but exactly one year ago Chef Amee Hoge and I wrapped up the food photography project for The Braces Cookbook 2. She did an absolutely amazing job, taking on both the food styling (an artistic career in itself) and all the photography for the 50 new recipes. It took a whirlwind ten days, but Amee was a master at creatively choosing and placing a new layout and color scheme for each new recipe.
In her honor, tonight I came up with a new shrimp stir-fry recipe that works well for braces if you cut each shrimp into several pieces before adding them to the pan. I don’t have the skill or the camera that Amee applied so successfully, but here’s the recipe and a look at how it came out.
(want to help me name it?)
1 cup dry rice
2 cups water
Start cooking rice. You’ll get the rest of the recipe done by the time it is ready.
1 cup petite peas (I use the microwave)
1 pound cooked de-tailed medium-sized shrimp
In a large frying-pan, stir together:
1 Tablespoon vegetable oil (I use olive oil all the time now)
1 generous teaspoon chopped garlic
Saute the garlic in the oil until the garlic turns light brown, about five minutes.
1/2 cup chopped sweet peppers (any color – I used yellow)
Saute for three or four minutes until the peppers get slightly brown ( I used frozen chopped ones and they take longer than fresh ones due to the ice crystals, but both work)
1/2 teaspoon dried oregano
Simmer about five minutes; some of the liquid cooks off.
In a small cup, whisk together until smooth:
1 Tablespoon soy sauce
1 Tablespoon cornstarch
Add soy mixture to the pan of shrimp and cook on low for two minutes, until sauce thickens a bit. Add the peas and cook for another two minutes.
Serve shrimp mixture over the rice. Add more soy sauce as desired. Serves four.