Today we just had a clean-out-the-fridge stir fry session. 


  • 20 cooked medium shrimp (frozen)
  • 1 head bok choi
  • 1 small zucchinni
  • 1 small yellow squash
  • 3 small carrots
  • 1 small clove garlic
  • 1 small purple pepper
  • 2 tbsp hoisin sauce
  • 1tbsp oil

Julienne zucchinni, squash, and pepper use peeler to shave carrot.  Mince garlic.  Tear leaves from bok choi stalks, and chop stalks.  Heat oil in pan, add garlic and bok choi stalks.  Add zucchinni, squash, carrot, and pepper.  Add shrimp and bok choi leaves.  After 10 minutes,  mix hoisin sauce with 4 tbsp water and stir well.  Pour into pan and cook until sauce thickens, about 5 minutes.  Serve over rice.

This was fine– nothing particularly fantastic, but a fine and satisfying meal.