Main course

Wednesday, June 15, 2011


Stir fry  (ginisa) vegetables together with meat or seafoods are fast, easy and economical  to cook in any day of the week. You spend more in prepping your veggies than actually cooking. My daughter loves these kind of dishes as she likes foods prepared in a simple way. She always tells me " four ingredients lang Ma!"  If I cook too elaborate, she always chides me, so to please her, I usually just keep our daily meal uncomplicated but still flavorful.

To keep our daily supply of veggies fresh, I usually just buy enough to last three days then go shopping again for more leafy vegetables in the end of the week.

When doing stir fry it is best to use a non-stick pan. It lessens the amount of oil you put on your food and at times, you actually don't need to put any oil at all. This is specially true  when frying meats as they have their own fats, which dissolves when you brown them.

1/2 kg. shrimps (shelled and deveined)
1 bunch (tali)  broccoli leaves (chopped, stalks and leaves separated)
1tbsp. chopped ginger
1tbsp. chopped garlic
1tbsp. olive oil or vegetable oil
1/4c water 
salt to taste
fresh pepper to taste

Shell the shrimps. Place the shells of the shrimps in 1/4c water, mashed with spoon and reserve liquid. In non-stick pan, heat oil, saute' garlic and ginger. Add shrimps and stalks of broccoli leaves, cook for about two minutes or till shrimps turns opaque. Add water and broccoli leaves. Season to taste. It is done when the leaves is wilted but still green.

The finished product.  When you want to make a meal that is both delicious and healthy, any stir fry dish is the way to go. Happy eating!


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