Wednesday, October 8, 2014

Shrimp & Asparagus with Pork & Broccoli Stir Fry on Israeli Couscous

Here is a great idea for dinner that includes lots of veggies to healthy things up.
Two separate dishes that combine to create a pretty satisfying meal. 
If you like dishes with a little Asian flare then you will probably enjoy these. Shrimp and asparagus with hints of garlic and lime along with pork & broccoli in a soy and chili sauce may just become your new favorite dinner!

Pork & Broccoli Stir Fry on Israeli Couscous

2 Tbsp soy sauce
juice and zest of 1 lime
2 Tbsp Thai sweet chili sauce
1 tsp sugar
2 Tbsp oil
1 lb pork, cut in 1 inch pieces
salt & pepper
4 cups broccoli florets
2 cup button mushrooms, quartered
2 Tbsp dried parsley
1/2 cup water
1/4 cup chopped, salted peanuts

2 cups cooked Israeli Couscous

In a small bowl, whisk together soy sauce, lime juice & zest, Thai sweet chili sauce, and sugar. Set aside.
In a large saucepan over medium high heat, drizzle oil in pan. add pork and salt & pepper and cook until no longer pink. Squish meat over to side of pan. Add in the broccoli and mushrooms and dried parsley to the empty space and cook for 1 minute.
Add 1/2 cup water to the pan to deglaze pan, scraping bottom of pan to get all the good bits.
Cover pan and cook another minute.
Add in soy sauce mixture, cover and cook until slightly reduced - anywhere from 1 to 5 minutes.
Remove from heat and scoop on top of the cooked Israeli couscous. (You can, of course, serve this on rice or quinoa too.)
Sprinkle with the chopped peanuts.
Serve immediately.

Shrimp & Asparagus

2 tsp oil
2 cups shrimp, diced
1 green pepper, cut into 1 inch chunks
1 bunch asparagus, cut into 1 inch pieces
3 cloves garlic, minced
salt & pepper
3/4 cup chicken broth
1 tsp cornstarch
2 Tbsp lemon juice
2 Tbsp dried parsley
3 green onions, diced

Heat a large frying pan over medium high heat. Add oil and shrimp and cook until shrimp has turned pink. Remove shrimp from pan and set aside.
Add green pepper, asparagus, garlic, salt & pepper to the frying pan. Cook about 3 - 4 minutes.
Whisk together the chicken broth and cornstarch, lemon juice and dried parsley.
Pour over vegetables in pan.
Cook another 2 - 3 minutes. Stir the shrimp back into the vegetables and cook another minute to heat up the shrimp.
Serve hot, sprinkled with the green onions.

Chopping the veggies is probably the most time consuming part of this recipe. Even still - from start to finish this only takes about 20 - 30 minutes. looks pretty... so...there's that too.

For more asparagus recipes, check out Carole's Chatter

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