Ladylee's Supreme Stir-fry

Ooooohh!! Aaaahhh!!!

That look good, don't it?


Wish you could get some of that, don't cha??

Nope. You can't have any... Just put your nose close to screen, close your eyes and take a deep breath!

Get a little closer now...

*Ladylee inhaling deeply*

Hmmmm....

I woke up Tuesday morning, half crying like a baby because I had to go to work. I opened the French doors of my refrigerator and gasped...

I'd forgotten to put the shrimp that I bought on Saturday in the freezer.

I needed to cook them right away. Nothing in the world like stankin' spoiled expensive shrimp. (All the Arm-and-Hammer baking soda in the world can't soak up that funk). So early that morning, I made my favorite stir-fry. I've been asked to post a couple of my recipes, so this is the first...

Recipe:

10 jumbo shrimp (get them big ones, not them cheap ones!)
2 cups of broccoli florets
1 cup of sprouts
1/2 cup of sliced onions
1/2 cup each of sliced red and green bell peppers
1 cup of sliced zuchinni
1 cup of Romaine lettuce
1 cup of mushrooms
1 tspn of some kind of hot curry paste
4 tbspns of olive oil (don't use that fake Crisco stuff)
1/2 cup of water.

Heat oil in a wok (or use that cheap broke-down skillet you got from Wal-mart 10 years ago. LOL!). Add the curry paste. Add shrimp, and cook 'til done. Remove shrimp from wok, and add peppers, mushrooms, zuchinni, and onions. Cook 'til almost done. Add the water and broccoli. Cook 'til broccoli is bright green. Add lettuce and sprouts. Cook for 2 minutes more, then you're done. Total time (prep and cook): approximately 30 minutes.

You might ask: "Ladylee, what does 'cook 'til done' mean?"

You know..."Cook 'til done" means "cook 'til done". You know when your food is done!! Heck, if you can't figure it out, cook it 'til it looks like the picture!

Also, don't bootleg this recipe! No frozen vegetables. Buy all your ingredients FRESH. Chop and slice them yourself! It'll only take five minutes to chop your veggies. Dang!

Also, make sure to get that red curry paste, or some variation of it. I like the "Thai" brand of Curry paste or chili paste.

I'm not sure what the jar in the middle is, because I can't read Japenese. (Heck, that might be Korean, Chinese, or Vietamese writing, for all I know). But it was recomended by the cashier of my favorite Oriental market, and she knows that I don't want any products containing domesticated household animals, if you know what I mean. (Imagine me in the store yelling "Yo, what does this jar say? What's in here?). I can't read the writing, but all I know it's hot as hell and it is good!

You can substitute any other meat for the shrimp. I've tried it with chicken, sliced pork, beef, and salmon...

Try it with some chittlins and let me know how it is, why don't you?