When a quick and flavorful supper is needed, it’s time to pull out the wok or big skillet for a speedy stir fry. The salad bar is your friend for these nights for sure! While the deli slices your beef, grab nearby cooked shrimp and your salad bar veggies… in no time you’re home and your family’s feet will be under the table eating this 20-minute meal. Keep extra takeout chopsticks on hand for these fun dinners!
Course Supper
Cuisine American, Asian
Keyword Asian, grilled salad, romaine, southwestern, north carolina shrimp, rare london broil, stir fry, surf and turf
Author Wendy Perry
Ingredients
From produce:
1bag shredded slaw mixcabbage with carrots
1large zucchinisliced in 1/2” half-moon pieces
1bunch green onionssliced into 1” pieces
2-3tablespoonsgarlic paste
1bottle Asian salad dressing(I used NC’s Little Black Dressing Far East Flair)
from Salad Bar:
sliced bell peppers
sliced mushrooms
broccolicut smaller if large pieces
From deli/seafood:
about 3/4 lb. thicker sliced rare London broil (I prefer Boar's Head)torn into bite-size pieces
about 3/4 lb. cookedshelled and tail off large shrimp
Pantry:
oil
toasted sesame seeds
Instructions
Heat wok or large bottomed skillet over high heat. Lightly coat with cooking oil.
Add all vegetables from produce and salad bar. Cook, stirring frequently, until crisp tender and larger pieces are getting a light char.
Stir in garlic paste, beef, shrimp and dressing just long enough to heat while tossing (1-2 minutes). Be sure not to cook too long or beef and shrimp will become overdone and tough.
Remove from heat. Scatter with toasted sesame seeds and serve immediately.
Notes
Sidebar: Did you know you can grow more onions from the trimmed ends? Let your children poke holes in dirt with a finger and drop them in the holes. Soon, new onions will be sprouting to enjoy and you can do the same with those too!