Monday, November 22, 2010

Deconstructed Shrimp Stir Fry

Whew. After too many weeks of packing, moving, and unpacking, I feel I'm sorta back to normal. Sorta.

Tonight, I was originally going to make a rice-greens-shrimp stir fry. But instead I decided to deconstruct it and serve the dish (sorta) separately.

Sauteed slivered onion until half browned, then added Swiss chard and cilantro, and finished with (from a jar) a Ginger Wasabi Teriyaki sauce. Plated that on top of steamed Japanese white rice.

Sauteed shrimp that had been lightly marinated in sweet Thai chili sauce and olive oil. Added on top of the rice and greens mix. Served with lime, soy sauce, and additional Thai chili sauce.

We paired this with a Chateau Ste. Michelle (Washington) Gewurztraminer, usually a good choice with Asian food.