If you like shrimp, I think you will enjoy this easy to make recipe. I got this recipe from the following cookbook and altered it slightly to suit my needs and tastes. This recipe is a combination of a salad and a stir fry and is easy to make. I had some fresh broccoli on hand so I threw some of that in to add more substance.

Cookbook: Simply Quick & Easy Recipes by: Parragon Publishing, ISBN 1-84273-218-8 which happens to be one of my favorite hardcover cookbooks!

Chinese Shrimp Salad Recipe

8 ounces thin egg noodles
2 1/2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 1/2 cups beansprouts
1 mango, sliced
4 onions, sliced
1 small radish, thinly sliced
12 to 14 ounces peeled and cooked medium sized shrimp
2 tablespoons soy sauce

Place your egg noodles in a large mixing bowl and pour over enough boiling water to cover. Leave stand for 10 to 12 minutes. Drain the noodles and pat away any moisture with paper towels. Heat the vegetable oil in a large wok. Add the noodles and stir-fry for 5 minutes, tossing frequently. Remove the wok from the heat and stir in the sesame oil, sesame seeds and beansprouts, tossing to mix well.

In a separate bowl, mix together the sliced mango, onions, radishes, shrimp and soy sauce. Toss the shrimp mixture with the noodles. Serve immediately.

We picked 2 of our zucchinis earlier today and decided to make fried Zucchini tonight for dinner. What I like about this recipe is the little addition of chopped onions and bacon...gives it a nice taste. This recipe will feed 4 people.

Fried Zucchini with Bacon and Onion

2 medium to large fresh Zucchini
1/4 cup finely chopped onion
6 strips of cooked and crumbled bacon
bread crumbs
3 beaten eggs
vegetable oil

I used my Tupperware Quick Chef to finely chop my onion. Wash and peel the skin from your 2 Zucchini's and then slice into thin slices. In a small bowl, hand beat your eggs and set aside. In a large frying pan, add enough vegetable oil to coat the bottom of the pan. Turn burner onto medium heat. Stir in finely chopped onion and crumbled bacon. Pour some bread crumbs onto a plate. Dip your sliced Zucchini into egg mixture and then into the bread crumb mixture. Place in the frying pan and fry until the zucchini is soft. Drain on paper towels before serving.

If you like Tofu, I think you will enjoy this recipe as it makes a healthy family dinner during the hot summer season when you don't want to use your oven. If you have a garden, its a great way to use up some of those fresh vegetables too.

Tofu Stir-Fry

2 cups uncooked white rice
2 1/2 tsp. vegetable oil
2 cups broccoli florets
1 lg. carrot, sliced
1/2 green bell pepper, sliced
1/4 cup onion, chopped
1/2 cup teriyaki sauce
1/2 cup orange juice
1 tbsp. cornstarch
1 tsp. minced garlic
1/2 tsp. ginger
1/4 tsp. hot pepper sauce
1 pkg. (10 ounce) firm tofu, drained and cubed

Cook rice according to package directions. While rice is cooking, heat oil in a large frying pan or wok. Add broccoli, carrot, bell pepper and onion; cook for an additional 3 minutes, stirring often. Combine teriyaki sauce, orange juice, corn starch, garlic, ginger and hot pepper sauce in a medium-sized bowl, mixing well. Pour sauce mixture over veggies in the wok. Bring to a boil and cook for 1 1/2 minutes. Add tofu to the wok, stir gently to coat with the sauce. Serve over rice.

A great stir fry recipe for summer days when you don't want to heat up your kitchen using your oven.

Asian Chicken Stir-Fry

1 pkg. (2 cups) Frozen Chicken Breast Strips
1 can. cream of mushroom soup
2 tbsp. soy sauce
1 tsp. garlic powder
1 bag (16 oz) of any frozen vegetable combinations of your choice
4 c. cooked instant white rice

Mix chicken, soup, soy sauce and garlic in a hot skillet. Heat to a boil. Add vegetables, cover and cook over medium heat until tender, stirring occasionally. Serve chicken and vegetable mixture over white rice.

Shrimp with Tomatoes

2 tbsp. corn oil
1 onion
2 cloves of garlic, finely chopped
1 tsp. cumin seeds
1 tbsp. sugar
14 oz. can chopped tomatoes
1 tbsp. sun-dried tomato paste
1 tbsp. chopped fresh basil
1 lb. peeled shrimp
salt & pepper to taste

Heat the corn oil in a large preheated wok. Finely chop the onion and add onion and garlic to the wok and stir-fry for 3 minutes or until softened. Stir in the cumin seeds and stir-fry for 1 minute. Add the sugar, chopped tomatoes and tomato paste to the wok. Bring the mixture to a boil, reduce heat and leave the sauce to simmer for 10 minutes. Add the basil, shrimp and salt & pepper to taste to the mixture in the wok. Increase the heat and cook for another 3 minutes or until the shrimp is completely cooked through.

During the hot summer months, I enjoy making a variety of stir frys for my family dinners...why? Because I don't like heating up our home by using the oven! Furthermore, summertime is when all of your fresh vegetable are in season so you can utilize a lot of them in various stir fry recipes.

Pork and Vegetable Stir Fry

4 boneless pork chops
2 tbsp. olive oil
1 c. fresh thinly sliced carrot sticks
1 c. fresh/frozen peas
1/2 bag frozen snap peas
1 c. frozen green beans
1/4 c. diced onion
1/4 c. your favorite stir-fry sauce
salt and pepper to taste

Chop pork chops into bite-sized pieces. Add olive oil and pork chops to frying pan and fry until meat lightly browns. Add stir-fry sauce and simmer for 2-3 minutes. Add in your veggies and salt and pepper to taste. Simmer on low for 10-15 minutes until meat is done and veggie are semi-crisp.

You can serve it alone or with rice or pasta.

This Vegetarian Stir-Fry is quick and easy to prepare and as an additional bonus, its frugal & affordable.

Prep Time: 3 minutes
Cook Time: 12-15 minutes

Vegetarian Stir-Fry

1 bag (16 ounces) frozen mixed vegetables
2 tbsp. water
1 can (14 ounces) kidney beans, drained
1 jar (14 ounces) spaghetti sauce
1/2 tsp. garlic powder
1/2 c. grated Parmesan Cheese

In a large skillet, place vegetables in water. Cover; cook for 7-10 minutes over medium heat. Uncover, stir in beans, spaghetti sauce and garlic powder; cook until heated through. Sprinkle with cheese.

Serving Suggestion: Serve over hot cooked rice or pasta.