Original vs. Substitute Sam
Working at Target as a contractor has brought ups and downs for sure. At times the work is engaging and fun, and at other times you get after hours phone calls from the director of your department looking for answers to a snowballing half-billion dollar issue. The former was the basis for this post and the latter happened tonight as I was writing and cooking for this post.
The story begins a few days ago as I was helping a manager work through a few problems on her project when the topic of food and healthy cooking was brought up. She mentioned her son–an individual living with Aspergers–was quite particular in his food choices and had been battling weight issues as a result.
She began naming a few of the foods he would eat; corn, sugar snap peas, celery, and an affinity for anything lathered in Ken’s Asian Sesame appeared to be staples in his diet.
My mind began looking for a pattern in his food choices and how they could be incorporated into one dish. I felt a stir fry would provide a healthy option that includes crunchy vegetables, is relatively easy to prepare, and would fit nicely with his love for Ken’s Asian Sesame.
Here’s to to this young man, I hope you enjoy!
1. Dress shrimp by detailing, shelling, and patting dry
- 15-20 shrimp (300g)
2. Heat skillet over medium-high heat and prepare the vegetables for stir frying
3. Rinse snap peas, water chestnuts, and baby corn in a colander and let dry while you mince onion, green pepper, and celery into small pieces
- 2 C celery (220g)
- 1 C onion (100g)
- 1 C green pepper (100g)
- 1 C sugar snap peas (90g)
- 14 oz can of baby corn
- 8 oz can of water chestnuts
4. Add sesame oil to pan and fry shrimp until edges brown (1-2 min per side) and set cooked shrimp aside in large bowl
- 1 TBSP sesame oil
5. Stir fry vegetables in groups (do not crowd pan) using roughly 1/2 to 1 TBSP oil per group sauteeing until a nice brown begins to appear (3-5 minutes). Set aside in the same bowl as shrimp as each group finishes (see tutorial below on basic stir fry skills).
- 1-2 TBSP sesame oil
- celery and green peppers
- onions and snap peas
- baby corn and water chestnuts
6. Add in Ken’s Asian Sesame (mix with 1 tsp of corn starch in a bowl for thicker consistency) and toss with stir fry
- 4 TBSP Ken’s Asian Sesame (check for gluten-free additives if GF desired)
- 1 TSP corn starch (optional)
I love cooking food that’s healthy and delicious, but I’ve got a lot to learn and it’s way more fun to hear ideas for recipes and improvements from YOU!