From Chef Dan’s cookbook, Mix Match Make Take this Shrimp Stir Fry is a great way to use up all those vegetables in your fridge. The protein can be changed out to match anything you have on hand.

Steamed Rice
1 part white rice to 2 parts cold water
Salt

Place all ingredients in a medium saucepot or rice cooker and stir once to moisten rice. Do not stir again during the entire cooking process. Place on high heat and bring to a boil. Cover the saucepot with a tight-fitting lid and reduce heat to low. Cook approximately 18-22 minutes or until all water is absorbed. Remove from heat and leave covered at least 5-10 minutes before serving. If using a rice cooker, use the white rice setting, which usually takes about 45 minutes.

Turmeric and Ginger Curry
1 Tbsp coconut oil
1 white onion, diced
1 clove garlic, diced
2-inch fresh turmeric, peeled and grated (or 1 Tbsp. ground)
½ tsp cumin
2-inch ginger, diced
Optional: 1 Tbsp garam masala

In a deep pan, add the coconut oil, white onion, garlic, fresh turmeric, cumin, ginger, and, if desired, garam masala. Sauté on medium heat for 3-4 minutes until the spices are completely coating the rest and starting to dry out. Transfer to a small food processor and process to a rough paste. Set aside.

Shrimp and Vegetable Stir Fry
2 Tbsp olive oil
2 Tbsp sesame oil
24 oz medium shrimp, peeled and deveined
1 Tbsp minced garlic
Pinch crushed red chili flakes
1 onion, julienned
1 carrot, peeled and julienned
1 head baby bok choy, trimmed, cut lengthwise in quarters
¼ lb Chinese long beans or green beans, trimmed and julienned
3 Tbsp Turmeric Ginger Curry
1/3 cup chicken stock or broth, heated
1 Tbsp Tamari
1 Tbsp arrowroot, dissolved in 1 Tbsp. cold water
2 tsp sesame seeds
3 green onions, julienned

Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the shrimp. Cook for about 2 minutes, stirring occasionally until almost done. Remove and set aside. Return the pan to the stove and add more oil if needed. Add the garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Remove the seasonings and set them aside in a small dish.

Add the remaining oil to the wok. When it is hot, add the onion, carrots, bok choy, and beans and stir-fry until the onions turn glossy and bright, 2-3 minutes.

Add the Turmeric Ginger Curry and Tamari and bring to a boil. Add the remaining stock, soy sauce, and cornstarch mixture. Return the shrimp and seasonings and bring to boiling temperature. Serve immediately. Serves 4