Slow Cooker Honey Garlic Chicken

        BBrrrr, the weather is definitely turning around these parts. The mornings have a distinct chill and the leaves are starting to pile. Although I am a summer gal through and through, I do love the start of fall….all the colors, cozy wrap-around sweaters and new boots to strut around in. However, all this autumn excitement lasts, oh, until about mid November when the car is too flipping cold to get into in the morning, I realize I no longer have tan lines, and I have to drive in the dark home from work…yyuuuckkkk….how many months until Memorial Day!??!

            Okay, I got too ahead of myself and began to get winter cranky, sorry…So where I was going with this..I am writing this post to get to the point that when the weather turns cold, not much can make you smile more than a hearty and steaming meal. A dinner that warms you from the inside out is one that I crave from now until about April. Now I know that not every dinner can be quintessentially winter-ific, but I love when I can find easy meals that come pretty darn close.

            As in this one….. Hearty, steamy, and way-filling, it will have you hardly missing those 95 degree days. The recipe comes together in a snap and as a bonus makes your house smell quite nice. I served it over rice but I bet rice noodles would be fantastic too. Either way, I know you’ll enjoy it…..

Slow Cooker Honey Garlic Chicken

Adapted from: Cleverly Inspired and All Recipes

Serves: 4-6

OBJ: TCW be able to add a bit of pizzazz into the weeknight dinners

Ingredients:

½ C soy sauce

½ C ketchup

1/3 C honey

2 cloves garlic, minced,

1 teaspoon dried basil

2 tsp siracha

½ C chopped green onion

2 tsp canola oil

Fresh ground pepper (to taste)

5 boneless, skinless chicken thighs

1 C diced carrot

1 C cleaned and roughly chopped string beans

Cornstarch and water

Procedures:

1. Whisk all ingredients except chicken, carrots, string beans, cornstarch and water

2. Place chicken in slow cooker, pour mixture on top

3. Cook on low 4 ½ hours

4. Add carrots and string beans to slow cooker, cook for additional 30-45 minutes

4. Remove chicken from slow cooker, make sure it is done (it should be but chicken sizes vary so much), shred it

5.  Leave slow cooker on low and whisk together 2 tablespoon cornstarch and 2 tablespoon of water. Add “slurry” to mixture left in slow cooker and stir. Add chicken back into slow cooker and let everything heat and thicken through- about 5 minutes

6. Serve over rice, sprinkle with sesame seeds, enjoy

Slow Cooker Asian Pork with Noodles & Broccoli

       I must say, I’ve always been a firm believer that every kitchen needs 5 basic things to deliver the goods. 1-pizza stone 2- rubber spatulas 3- stand mixer 4- cheese grater 5-saute and sauce pan. Yes, I know that’s 6 but you get the picture, I made the list so I can bend the rules!

            And now I am making Gina history here by adding a 6^th item: The Slow Cooker. Dang, this machine has had me smiling for months now! As a gal who rarely had a slow-cooked meal growing up, I find myself scouring the internet for new SC meals.

            I am picky though with the recipes I try. I find that the ones where you have to brown stuff first are pointless. If I wanted to brown something and dirty a pan, I would have done that at dinner time. I want a meal I can throw into the magic machine, come home 8 hours later, and almost fall over from the aroma.

            Sounds like a tough job to do I know but in the past year or two, I’ve found some ridiculous recipes that have me almost hugging my Slow Cooker. Click here, here , here, and here for them. Oh yeah and this one! Imagine taking the lo mein from your favorite Chinese takeout place and elevating it 10 times! Seriously, it was fork-twirling bliss!  Which leads me back to why I wanted to hug my Slow Cooker…..weird?-yes, appropriate?- kinda, contagious?- I can only hope so! Enjoy…

 

 Slow Cooker Asian Pork with Noodles & Broccoli

Serves: 6

Slightly adapted from: Real Simple

OBJ: TCW be able to make an at-home version of pork lo mien

Ingredients:

1/3 C hoisin sauce

2 TBS soy sauce

2 TBS cornstarch

2 TBS chopped fresh ginger

2 cloves garlic, chopped

1 tsp canola oil

1 tsp sesame seeds

¼ tsp allspice

2 ½ lb boneless pork shoulder or butt

1 lb thin spaghetti

1 bunch broccoli, cut into florets

2 TBS rice vinegar

 

Procedures:

1. In a 4 to 6 quart slow cooker, combine the hoisin, soy sauce, cornstarch, ginger, garlic, canola oil, sesame seeds, allspice, and ¾ C water with a whisk

2. Add the pork and turn to coat (I turned it a few times to make sure it was well-coated)

3. Cover and cook until the pork is very tender, on low for 10 to 12 hours (FYI: directions say to cook on low for 7 to 8 hours or high for 5 to 6. I was going to be out for much longer so I cooked it for just under 12 hrs, it was still great)

4. Twenty minutes before serving, cook the spaghetti according to the package directions, adding the broccoli during the last 2 minutes of cooking. Drain well

5. Using 2 forks, shred the meat. Add the vinegar and mix well to combine. Add the drained noodles and broccoli right into the slow cooker and toss very well.

6. Spoon into bowl, sprinkle with additional sesame seeds and enjoy!

Kung Pao Chicken

            Here is a recipe that I tweaked a bit here and there. I like my Asian food more on the saucy side so I added more of the wet ingredients. I also had a ton of veggies in my fridge that I wanted to use, so I threw them in too. And since we are becoming more “spicy” people, I added a touch of chili sauce.

            The result: one of the best Asian meals I’ve made yet! Really, I was so impressed with the outcome, I don’t think I stopped talking about it all night. Hubby also agreed it was one to remember. I liked the sweet to heat progression the spoonfuls produced. The extra veggies were nice too, in that they crunched just enough to counter the soft and saucy rice. By the end of dinner, I had troubles convincing myself that I had had enough. I eventually put my fork down once I realized I could bring it into lunch the next day!

            Needless to say, I’m glad I got around to making this- I definitely found a gem! Enjoy…

Kung Pao Chicken

Serves: 4

Adapted from: Food Snob 2.0

OBJ: TCW will get back to some Asian Cooking

Ingredients:

2 TBS canola oil
½  C broccoli florets
¼ C  water
1/2 teaspoon crushed red pepper
1 large skinless, boneless chicken breast, cut into 1/4-inch strips
1/2 cup fat-free, chicken broth
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoon cornstarch

1 tsp chili garlic sauce

½ C diced or chopped carrot

½ C chopped onion

1 ½ C string beans, halved

Procedures:

1. Heat 1 TBS oil in a large nonstick skillet over medium-high heat

2. Add broccoli, carrots, onion and string beans and sauté 2 minute, stirring often

3. Add water, stir and Cover. Cook 3 minutes over medium flame or until veggies are crisp-tender. Remove veggies  from pan and keep warm

4. Heat remaining 1 TBS oil in pan, add crushed red pepper, and chicken. Cook 4-6 minutes or until chicken is lightly browned and cooked all the way through, stirring frequently

5. Meanwhile, combine the broth, hoisin sauce, rice wine vinegar, soy sauce, cornstarch and chili garlic sauce with a whisk in a small bowl

6. Once chicken is browned and cooked, add broth mixture to pan, cook two minutes over medium flame or until mixture thickens (stirring constantly)

7. Add veggies back to pan, toss well over medium flame for 2 minutes

8. Serve over rice

 

 

Sriracha Stir-Fry & Day 2 Spring Rolls

               The last thing you probably want in this heat is a ridiculously spicy meal. Sorry to say folks, but that is just what this week’s post is going to bring you. So go ahead, turn up the AC, pour yourself a large glass of water, rock the tank top and let’s get cookin!

                This dish sort of came from 2 blogs, one- Stephanie Cooks and the other- So Tasty, So Yummy. It seems as though Stephanie adapted her recipe from STSY’s Katie, so I looked at both and took aspects of each, as well as modified with what I had in stock. I also upped the amount of some ingredients as I like my sauces, well, saucey!  Anyway, the dish was incredible! However, you really have to be a “heat-seeker” to agree with me. If you are like mi madre, and request your Thai dishes, “mild, mild, very mild,” then you should either leave out the Sriracha in the sauce completely or just do 1 TBSP. There is still Sriracha in the marinade though so even if you omit it from sauce, it will still be a touch hot. Just a warning friendsJ

                Now for the Day 2 Spring Rolls: OMIGOODNESS, if I could only computer-transport some to you right now! They were beyond great. Again though, since my original dish was very spicy, so were these little fried bundles. I had never used won ton wrappers before, so this was quite an adventure to tell you the truth. I figured that filling, rolling, sealing and frying these treats would be a walk in the park. Well let’s just say it was more like a sprint in the park! Haha, well maybe it wasn’t that bad, but luckily because I took a lot of photos, I think you’ll be fine. Which is good because if you make the first recipe, you just have to make the second! You’ll be thankful you did, I know it! Enjoy…..

Sriracha Stir-Fry & Day 2 Spring Rolls

Serves: 3-4

Adapted From:  Stephanie Cooks and So Tasty, So Yummy

OBJ: TCW be able to make some sort of stir-fry that mimics the flavor and heat of her favorite Thai dish: Pad Kee Mao

 Ingredients:
1 ½ -2 boneless chicken breasts, cut into pieces
Marinade for chicken:
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp water
1 tbsp Sriracha
Sauce:
2 tbsp  and 1 tsp cornstarch
8 tbsp water
2 tbsp Sriracha
2 tbsp soy sauce
1 tbsp fish sauce

2 tbsp oyster sauce
Stir Fry:
1 green and yellow zucchini, chopped

I  (7 ounce)can baby corn nuggets, drained
3 carrots, peeled and chopped
1/2 onion, chopped
2 tbsp cooking oil, divided
2-3 cloves garlic, chopped

½ package Thai stir- fry rice noodles, made to box directions except rinse under hot water at end

Procedures:
1. Toss ingredients for marinade in a bag. Add chicken- allow to marinade 30 minutes or longer- I did 2 hrs
2. Once ready to cook, combine the sauce ingredients in a small bowl and set aside
3.  In a wok or large skillet add 2 Tbsp oil and heat over high flame. Once hot, add the veggies and garlic

4.  Cover and cook 5 minutes, until heated through and softened. Remove veggies and garlic from the skillet to a plate/ bowl and cover
5. Add the other Tbsp of oil along with the chicken. Stir and cook until cooked through. Add the sauce mixture and turn up the heat, allowing the sauce to thicken, stir throughout this process. Once thick, add the veggies back to the skillet, toss together and heat for 1 -2 minutes. Serve over rice noodles or rice

_______________________________________________________________________________

Day 2  Spring Rolls

 

Ingredients:

Won ton wrappers, about 12-15

Leftover stir fry mixture, without noodles or rice

1 Cup canola or vegetable oil

Store bought or leftover packets of Duck sauce

Salt

Procedures:

1. Finely chop your leftover stir- fry mix

2. Place 1 ½ tsp of mixture on one end of won ton wrapper, wet edges of wrapper with water, roll over once, fold edges toward each other, then continue to wrap up, seal & pinch edges with your fingers, repeat with remaining leftovers and wrappers

3. Heat oil in a deep skillet (enough to fill ¼ way up the sides of skillet), once hot (test with back of wooden spoon-if bubbles go right up spoon-you’re ready), add wontons to oil (don’t crowd the skillet though, about 5-6 is probably fine)fry one side of spring rolls until brown, then flip to fry other sides, about 1 minute for each side, remove to paper-towel lined plate, sprinkle with salt and serve with Duck sauce

Here is my how-to in pictures:....

The one I'm pointing to is the optimal appearance you are going for. You can see all my trials though, FYI- they all fry wonderfully and, as long as each opening is pinched and sealed, do not ooze!

Shrimp Lo Mein

                    I have a pet peeve and it’s directed toward me! What I do that drives me nuts is that I tear out so many recipes from all the cooking magazines I get each month and do nothing but lose them or find them a year later. It is so unbelievably frustrating to find great recipes that apparently I didn’t care enough about to put on my priority list. And the thing that is even more annoying is that I do this almost every week: flip through a magazine, rip out some dinner or dessert options, put them in my drawer/basket/pocket book/ whatever landing is near, go about my day, and never think back to them again. Urgh, why do I do this?

                Well, this habit stops now! Um, well, maybe this habit stopped this week! Case and  point….I came across this recipe in this month’s Real Simple and placed it on top of my forks so that each time I went for a fork, I would see it and eventually make it. Well well well, what do you know? It worked! I tweaked it for what I had in my cabinets and loved every bite.

                One tweak I sort of regret: The recipe calls for lo mein noodles; I only had stir fry rice noodles to use. Although I love rice noodles, they absorbed a lot of the sauce in this dish by the second helping. Yes, second helping, you read that right! Anyway, I would have to recommend the originally called for noodles or thin spaghetti because losing sauce in the midst of a meal is a sad situation! Beyond that though, this meal was full of flavor and texture. The tender shrimp paired well with the crunchy string beans and carrots, while the noodles offered a delicate aspect to the plate. Furthermore, it was ready in a snap and clean up was less than usual! C’mon let’s be realistic here: that’s an amazing feature for a mid-week mealJ

                So here it is, tweaked a bit but straight from this month’s edition of RS! Bravo to me! Enjoy……

Shrimp Lo Mein

Serves: 2-4

Adapted from: Real Simple

OBJ: TCW be able to rip out a recipe from a magazine and actually use it!

Ingredients:

8 ounces stir fry rice noodles (preferably lo mein noodles should be used or thin spaghetti)

2 TBS vegetable oil

20 peeled and deveined medium shrimp

2 C string beans, trimmed and cut in ½

½ C carrots, peeled and chopped

½ onion, diced

1 clove garlic, chopped

¼ C oyster sauce

2 TBS rice wine vinegar

1 TBS soy sauce

½ tsp chili garlic sauce

S & P: salt and pepper

Crushed red pepper, for serving

Procedures:

1. Cook the noodles according to the package directions

2. Meanwhile, heat the oil in a large sauté pan over high heat. Add the shrimp, string beans, carrots, onion, garlic and ½ tsp salt and a pinch of pepper

3. Cook, tossing occasionally, until the shrimp are cooked through, 2- 3 minutes. Remove shrimp from pan to a plate

4. Lower the flame on the sauté pan to medium, add the oyster sauce, vinegar, soy sauce, chili garlic sauce and ¼ C pasta water. Stir well and cook until thickened, 2-3 minutes

5. Add the noodles and shrimp to sauté and toss well to combine

6. Serve with sprinkled red pepper flakes over top

Sesame Noodles with Chicken & Asparagus

                  Alright, I promise not to continue numbering my Asian dishes! Just not yet, lol…..This makes #4 for me and I can’t be more proud! As you can see with the objective listed below, this was a requested dish. I have always been a tad apprehensive combining peanut butter with dinner items. I am somewhat of a creature of habit and since I eat peanut butter each morning with my English muffin, I definitely had some trouble agreeing to make this dish for dinner. But since I am an awesome wife;) and quite adventurous in my culinary creations, I got down to business for DINNER with my BREAKFAST jar of PB…….

                And……it was absolutely delicious. Sweet and spicy, bursting with textures and flavors is what this dinner equated to. Really, I am sold on peanut butter with dinner. Maybe not every night, but quite often if I have any say in it. Which, as the cook, I have every say in it! So this was another winner and I truly hope you can say the same soon too……

Sesame Noodles with Chicken and Asparagus

Serves: 2-3

Adapted from: Cooks Country

OBJ: TCW be able to fill her husband’s request for an Asian peanut dish

Ingredients:

6 chicken tenders, cut into1 inch pieces

2 TBS vegetable oil, divided

½ lb linguini or spaghetti

2 C asparagus, trimmed and cut into 1 inch pieces

3 TBS creamy peanut butter

3 TBS rice wine vinegar

2 TBS oyster sauce

1 tsp chili-garlic sauce

1 tsp grated fresh ginger

1 TBS sesame seeds

¼ C roasted and salted peanuts

Procedures:

1. Bring large pot of water up to a boil and cook pasta according to box directions, adding asparagus in with 3-4 minutes left for pasta to cook, drain and reserve about 1 C pasta water

2. Meanwhile, pat chicken pieces dry and heat 1 TBS oil over medium flame in a large skillet, sauté pan or wok. Add chicken and cook until done, about 5 minutes and no longer pink. Transfer to plate

3. Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, 1 TBS oil in a small-medium bowl

4. Heat, over medium flame, the same pan as chicken was cooked in. Add drained asparagus and pasta, chicken, whisked combination, sesame seeds, peanuts and about ½  C reserved pasta water to pan and toss well to combine. (If still too thick, add more water)Continue tossing over heat for about 2 minutes for entire dish to come together and heat through

5. Serve and enjoy

Sesame Shrimp Noodles

                      Alright so if you are keeping track of my Asian cooking progress, this makes my 3^rd dish! I feel pretty accomplished making a rice dish, rice noodle dish, and now a spaghetti (like lo mien) dish. This dinner came together rather quickly and featured some of my leftover refrigerator veggies. I think this is one of the best parts of this type of cooking: how basically anything you want to throw in to a stir fry totally works and taste delicious! I also recently added sesame seeds to my newly acquired Asian “pantry”, aka small section of the middle shelf of my cabinet, lol. Although the seeds don’t yield tremendous flavor, the sauce here was the winner in that category, they offer nice texture and a beautiful presentation. If you haven’t already added them to your kitchen repertoire, I suggest you do as they are easy to find and very cheap. They definitely are worth making a trip out for and once you add them to this dish or something else, you will be thanking meJ Enjoy……

Sesame Shrimp Noodles

Serves: 2-4

Adapted from: MediterrAsian.com

OBJ: TCW be able to create an Asian noodle dish that is both sweet and spicy

Ingredients:

4 TBS soy sauce

4 TBS vegetable oil, divided

2 tsp Chinese rice wine vinegar

1 tsp chili garlic sauce

1 tsp  brown sugar

½ lb thin spaghetti

20 medium shrimp, peeled and cleaned

1 C baby carrots, julienned or roughly chopped

2 ½ C string beans, rinsed and cut in ½

2 TBS sesame seeds

2 garlic cloves, minced

1 tsp fresh ginger, finely grated

Procedures:

1. Boil water and cook pasta according to package directions, drizzle and toss with about 1 tsp oil, set aside

2. Whisk together soy sauce, 1 TBS oil, Chinese rice wine, chili garlic sauce and brown sugar in a small bowl

3. Heat a wok or large sauté pan over medium-high heat, add  1 TBS oil and cook shrimp, about 2 minutes (shrimp should be completely pink)

4. Remove shrimp from pan and set aside

5. Reheat the pan over high heat, add the remaining 2 TBS oil, then add the carrots, string beans, and sesame seeds, stir well then cover pan for 3-4 minutes

6. Uncover pan, add the garlic and ginger, stir fry for about 1 minute

7. Add the spaghetti, cooked shrimp and sauce mixture. Stir fry until well combined and heated through

8. Sprinkle with additional sesame seeds before serving

*** FYI: After finishing the dish and bringing to table, I noticed that my spaghetti absorbed a lot of sauce. Because of this and the fact that I like “saucy” dishes, I whisked then heated an additional 2 TBS soy sauce, 2 tsp rice wine vinegar, and 1 tsp brown sugar. I added this on top of entire dish then tossed to incorporate.  ***

Jap Chai

                Alright, I think I could be getting the hang of this. Although only my 2^nd Asian dish, I am starting to see how this time of cuisine comes together. One word actually comes to mind: QUICK! Quick as in you better have your ingredients diced and ready, quick as in who cares if there are carrots on the floor, we’re woking here, and quick as in whisk, add ingredients, and get outta my way because I need to add the noodles before the sauce thickens too much! Yes, that has been the mayhem taking place in my kitchen during the past 2 weeks! Honestly though, it has been a blast and a terrific learning experience. The mess after we eat is like nothing I’ve ever seen, but the flavors from our bowls have been like nothing I’ve ever created. Not a bad swap in my mind…….

                This dish was recommended to me by my good friend Stephanie. Her recipe, which she found at So Tasty So Yummy, was my starting block. I tweaked it a little here and there because I didn’t have everything she had and I also like a lot of sauce on my dishes, so I added more to that part of recipe. The result was outstanding! The bites were amazingly sweet to start then the spice kicked in and left you in need of a cool drink. The contrast was quite addicting and had me grinning in delight! It is a dish that can be easily adapted to eaters who prefer more mild options or ones that are brave enough to step it up a notch. All in all though, it was another triumph for this novice Asian cookJ 

Jap Chae

Serves: 3-4

Adapted from: Stephanie Cooks

OBJ: TCW be able to strengthen her Asian cooking skills by making a new noodle dish

Ingredients:
7 ounces stir fry rice noodles (1/2 14 ounce box)
2 cooked boneless, skinless chicken breast, shredded
3 tablespoons soy sauce (note: more used later in recipe, see on bottom of list)
1/2 tsp ground ginger
1 tablespoon chili-garlic sauce( note: more used later in recipe, see on bottom of list)
2 garlic cloves, minced
3 carrots, shredded
1 zucchini, cut into slivers
½ onion, cut into slivers
1 bag frozen Asian medley (cooked to package directions)
4 tablespoons vegetable oil
5 tablespoons soy sauce
3 tablespoons sugar
1 teaspoon chili-garlic sauce

2 tsp rice white vinegar

¼ c almonds, toasted and coarsely chopped


Procedures:1. Prepare noodles according to packaging directions and set aside
2.  Combine 3 tablespoons of soy sauce, ginger, and chili-garlic sauce in a small bowl

3. Heat 2 tablespoons oil in large sauté pan over medium-high heat. Add the soy sauce mix, let heat for 2 minutes. Add chicken and stir, cook until chicken is heated, about 5 minutes. Remove chicken to a plate.

4. Heat 1 tablespoon of oil in the pan. Add garlic, carrots, zucchini, onion, and frozen vegetables. Sauté for a few minutes, stirring constantly. Remove from pan to plate

5. Place 5 tablespoons of soy sauce, sugar, the 1 tsp of chili-garlic sauce, 2 tsp rice wine vinegar, and the remaining 1 TBS oil to pan. Whisk to combine, keeping heat on medium

6. Add noodles, chicken, and ½ veg. medley, and almonds to pan. Stir to coat and heat through. (Wrap up the remaining vegetables and use in other dishes throughout week!)

7. Serve!

Spicy Garlic Shrimp

                          I am on to something here……Asian cooking! This is how it sort of happened….One of my closest friends, a fellow blogger as well, Stephanie, has been pushing me to do so for about a year now. Two things were holding me back- 1- I do not have the Asian ingredients needed to make most dishes and 2- I like getting Chinese/Thai take-out! But being that I am definitely getting bored with the usual olive oil, garlic, tomato sauté with pretty much everything under sun, I knew I had to get acquainted with a new cuisine to serve. Behold Stephanie and my adventurous side! She gave me the list (*see bottom*) of what I would need to buy for 95% of all Asian dishes and I went shopping……

                Speed up two weeks and a few new dishes that were good but ungbloggable, I have finally made something that I am proud to share! I found this recipe on Steph’s blog and just tweaked it with what I had in my freezer and vegetable drawer. I served it over rice and made frozen egg rolls to have on the side. It was so delicious; I still can’t believe I made it. It tasted 50 times better than takeout and was probably 50 times healthier too! I hope you try and enjoy as much as we did!

Spicy Garlic Shrimp

Serves: 4

Adapted from: Can You Stay for Dinner

Found on: Stephanie Cooks

OBJ: TCW be able to improve her Asian cooking skills by making a new dish

Ingredients:

3 zucchini, sliced ¼ inch thick, then cut in ½

I bag (12 ounce) frozen vegetables (I used an Asian medley), steamed

¼ C roasted almonds, coarsely chopped

3 TBS soy sauce
1 TBS rice wine vinegar
2 tsp sugar
2 TBS fresh grated ginger
2 TBS vegetable oil
2 tsp chili garlic sauce
2 tsp cornstarch, dissolved in 4 tsp. cold water
15-20 medium sized shrimp, cleaned

Procedures:

1. Combine the soy sauce, rice wine vinegar, sugar, ginger, 1 TBS oil, and chili garlic sauce in a bowl, whisk to combine (I added an extra splash of everything, besides sugar, because I wanted a little more sauce to coat)

2. Add this mixture to a small sauce pan, bring to a boil. Let the sauce simmer for about 2 minutes

3. Add the cornstarch mix. Return to a simmer, cook until thickened, it should coat your spoon (FYI, this happens quickly)

4. Meanwhile, in a large sauté pan, heat the other 1 TBS oil over medium heat. Add shrimp and cook until done- pink in color on both sides. Using a slotted spoon, remove shrimp to small bowl

5. To sauté pan add zucchini and frozen steamed veggies, stir and keep flame on medium, cover to allow zucchini to soften, about 5-8 minutes

6. Add shrimp back to sauté along with the brown sauce and almonds, stir well to coat

7. Serve over rice

*Shopping List: Hoisin sauce, Oyster sauce, Soy sauce, Chili Garlic sauce, Fish sauce, Rice Wine vinegar, Corn Starch, and vegetable (Canola) oil*