thai-ish

a meeting of the minds (& noses) our new friend Bella (7 months old) with Sam & Winnie / a welcome breath of green in our wintry wonderland / Oliver in a grooming frenzy with lil' bro Gus / sweet Bee from Christmas day / Oliver soakin' up the love / Thai-ish Shrimp ginger chilli stir fry

Tha-ish Gingery Chilli Shrimp Stir fry

1 medium onion chopped in chunks
1 large stalk of broccoli cut into florets & peel and cut stalk into chunks
1 carrot slice thinly on the diagonal
1 cup cabbage shredded
1 cup of frozen corn
1 cup of frozen peas
1/2 lb frozen raw zipper back shrimp thawed
lots of finely julienned fresh ginger (2" knob or more)
1-3 tbsp. garlic chilli sauce
2 cloves fresh garlic minced
1 tbsp. fish sauce (or to taste)
1 tsp. brown sugar (or to taste)
chopped unsalted peanuts
chopped fresh cilantro
sliced green onions

Cook shell on shrimp over medium-high heat with a little canola oil, 1-2 tbsp of ginger & garlic cloves until just pink & opaque put aside to cool, then peel. In a wok or large non stick frying pan drizzle a little canola oil and add remaining ginger and all chopped vegetables. Stir fry quickly over high heat. When carrots & broccoli are crisp tender add frozen peas & corn & continue cooking until heated through. Add chilli sauce, fish sauce, brown sugar. Stir in shrimp, pile on plates or in large bowls & garnish with chopped peanuts, fresh cilantro & green onions. Pass the hot sauce & enjoy !

I am totally hooked on this garlic chilli sauce & this hot sauce - yum.