I made a stir fry this weekend with onion, mushrooms and asparagus. I snapped off the tough ends of the asparagus spears and then cut the spears in thirds to make the pieces bite sized, and then steamed them lightly. Then I sauteed the onion, and added the mushrooms and asparagus. I seasoned it with low sodium tamari and powdered ginger and garlic powder. (Fresh garlic would be better, but I was lazy.) Once the veggies were cooked, I put defrosted frozen shrimp on top of the veggies and put the lid on the frying pan and let them steam. They came out so much more tender than they usually do so I will steam my shrimp that way from now on. I had seen it on one of the cooking shows. I served this over a brown and wild rice mix.
Allison

: :
: oh oh, Carol, favourite topic

: I like to microwave chopped cabbage.
: Any sort, I favour white, but
: sweetheart, savoy, any is good. I
: just rinse it, so no added water
: in the m/w, add a bit of butter
: and in for 4 mins or whatever your
: micro does

: I roast vegetables a lot. I always do
: at least double, because they keep
: in the fridge incredibly well, for
: either reheating, or cold as a
: salad.............just toss in oil
: on a heavy baking tray. Add garlic
: if you like. Add potato wedges and
: you got the lot! Peppers, all
: colours are amazing this way and
: keep the juices as it is sublime
: as part of salad dressing ( and
: goes particularly well over quinoa
: or a tabbouleh type thing) Carrots
: and parsnips too But for the green
: aspect, green beans do well,
: zucchini, cabbage wedges, brussels
: sprouts. Perhaps there isn't a
: vegetable I haven't roasted.
: ... swede, celeriac, to be honest
: its laziness OH lets call it
: organisation !! If the oven
: is on might as well utilise it and
: its far less effort, less fuss and
: washing up

: yes, hm, anything done with oil is
: great in a salad later on, but not
: so much the cabbage is done with
: butter so that isn't so great,
: that's better reheated I think

: mashed celeriac is another one in
: favour at our house lately. Just
: simmer with a garlic clove and
: then blend with butter/ milk with
: a hand held blender

: Mushrooms I always thought as
: something added to a stew, and not
: an actual one to serve as a side
: dish, but they are really savoury.
: I learned to just halve them in a
: frying pan and not move them
: around. Then they don't get soggy.
: And I tried chestnut mushrooms
: which are so much tastier than
: your ordinary white ones I think

: Leeks are the most convenient and
: speedy. I halve lengthwise then
: cut into little half moons. They
: are so quick sautéed in either
: oil, butter or coconut oil - each
: oil adding a different note. I
: like them just a bit toasty on the
: edges

: I don't see how one could ever get
: bored with brussels sprouts
: either, but my family like them
: mashed, which I consider weird but
: its another thing to try !

: zucchini/ courgette zoodles ... cut
: with a spiraliser gadget , I have
: a simple julienne peeler, just
: sautee or stir fry them. Our
: favourite is a little butter and
: freshly grated nutmeg at the end

: we also like peeling a zucchini
: lengthwise all round - you can use
: the whole thing but I am not that
: keen on the pips, texturally.. So
: you get long strips. Just show
: them the buttered frying pan and
: they go all ribbon shape and
: tasty. either a stir fry or leave
: separately to brown the edges. I
: tried this in the George foreman
: and it didn't work. Really thick
: slices do ok in there, but these
: are too thin SO delicious. I liked
: them plain, DD added a bit of
: balsamic vinegar
: actually all of those I like as a
: cold salad. I like to add some
: chopped water chestnuts for the
: crunch

: I am laughing at you being in a rut.
: I do love variety, but on the
: other hand I also adopt something
: and eat it for weeks on end so
: although I do have variety in the
: day, I do get happily stuck on
: things. At the moment its stir fry
: cabbage with chilli garlic and
: white wine vinegar at the end .

: if you have good experiments let us
: know!