Sara's House

Farm to table to you

Italian Stir-Fry

By

Since the fresh vegetables are abundant from the garden and the whole family likes Italian food, I came up with this Italian Stir Fry the other night.  It was really easy to make and you could easily substitute different vegetables to make it to your liking!  Enjoy!
Ingredients:  
Olive Oil
1/2 large green pepper, chopped
1/2 large onion, chopped
5-6 gloves of garlic
1 cup green beans, snapped into bite-size pieces
3-4 cups (or more) of cherry tomatoes
1 cup dry white wine
1 lb of frozen, uncooked, peeled shrimp (thawed, rinsed, and patted dry)
4 Tbls. butter
Italian seasoning, to taste
Garlic salt, to taste
1 package of Egg Noodles
Parmesan cheese, to taste
First start by chopping the green pepper and onion and snap the green beans.  

Then heat about 2 tablespoons of olive oil in a large pan.

Then see if your little helper is getting into any trouble.  HD’s new thing is opening doors.  He has figured out that he can open the pantry door and there is enough room for him to stand inside of it and then close the door.  I have had to move some of his snacks to other locations because he is always getting in there and bringing me something for him to eat!  

Peek-a-boo!

Anyways, back to the stir fry….Once the olive oil is heated, mince lots of garlic into the pan.  I used 5 or 6 gloves.  Saute that for about 30 seconds.  

While the garlic is sauteing, start heating a pot of water for the noodles.

Next, add the onion to the garlic and olive olive and cook for a minute or two.

Then with your little helper’s help, carefully add the green peppers.

Then snap a goofy picture of your helper!

Next to the stir fry, add the green beans and cook over medium-low heat until the green beans start to become tender.

Then add the tomatoes and cook for about 5 minutes, stirring occasionally.  When the tomatoes become soft, you can squish them (that’s a technical cooking term at our house!) so the juices burst out of the skin.

Notice there is a little sauce starting in the pan now that I have “squished” the tomatoes.  

Next pour about 1 cup of white wine into the pan and cook over low heat.

Meanwhile, cook the noodles in the boiling pot of water.

While the noodles are cooking and the stir fry sauce is thickening, rinse the thawed shrimp and pat them dry.  

Heat about 1 tablespoon of olive oil in a skillet and then add the shrimp.  Add about 4 tablespoons of butter and Italian seasoning and garlic salt to taste.  Cook the shrimp until they are pink.  Do not over cook as they will be put into the stir fry and cooked another minute or two there!

Once the shrimp are cooked through, pour the entire pan of shrimp into the stir fry.

Stir together well and cook for about 1-2 minutes.

Then place the Italian stir fry over noodles, top with some parmesan cheese and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *