Wok This Way!

Theme: Stir Fry

Stir Fry could have not come at a better time since I am the proud owner of a cabbage as big as me. This ginormous cabbage was grown by a friends daughter at school. I clearly need vegetable growing tips from her. When I picked it up from their house I was told it would be in a bag. I imagined a brown paper grocery bag. What I got was a garbage bag with a 35 pound cabbage inside of it. I see a lot of cabbage dinners in my immediate future!

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This dish is simple, easy to prepare and delicious. And you will have piece of mind knowing you had your veggies for the day!

Ingredients:
4 tablespoons olive oil
2 tilapia fillets, cut into 2 inch pieces
1/2 pound jumbo shrimp, peeled and deveined
4 cups cabbage, chopped
1 cup carrots, shredded
1 bundle asparagus, each stall cut into 3rds
1 onion, chopped
4 ears of corn, kernels cut off
3 green onions, sliced
Salt and pepper to taste
Pri Pri hot sauce to taste

Sauce Ingredients:
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 cup chicken stock
1 1/2 tablespoons corn starch

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Directions:
1. Prepare the sauce and set aside (mix all ingredients together).
2. Add 2 tbsp of oil and heat nice and hot in a wok.
3. Add fish and shrimp. Let cook for a couple minutes and then remove and set aside.

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4. Add 2 more tbsp of oil and add carrots, onion, asparagus, corn and cabbage. Toss together and let cook until vegetables are tender.

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5. Push the vegetables aside and make a well in the middle of the wok. Pour sauce in the middle. Let it sit until it starts bubbling and turns a dark brown color. Then toss with vegetables.

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6. Add fish and shrimp and toss together. Make sure everything is heated through.
7. Plate and add green onion, salt, pepper and hot sauce.

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