It had been a long and lovely weekend for me and my family since I had an extra day off on Friday. We spent our entire Friday at The Grove in LA, doing a little shopping (Ok, maybe a lot of shopping...), walking, eating and more eating. The weather was a little overcast, but luckily we didn't encounter any rain on that day.
The fresh fruits, vegetables and produces at the Farmers Market of The Grove made me want to go vegetarian and be healthy for once. But then on second thought, I would have a problem with my husband who is "anti-green". Didn't I tell you he is a "meat and potatoes" kind of guy? Yup, it would be a BIG problemo!
Fortunately, I'm not really ready to convert myself either, so when I made this dish at home, I sneaked in some meat and shrimps. Well, you gotta balance your meal right? The dish is simple, but healthy, colorful and delicious enough for any regular quick-fixed meals. And if you are brave enough to go vegetarian, by all means, go for it and omit the proteins. Either way, I do hope you enjoy this simple weekday dish with your daily meal.
1. 3 oz of pork (sliced into 1/2 inch thick pieces)
2. 10 medium shrimps (peeled and deveined)
3. 1 broccoli crown (cut into small pieces)
4. 3-4 stalks of celery (thinly sliced)
5. 1/4 of a pineapple (cut into small chunks)
6. 2 tomatoes (cut into wedges)
7. 1 small white onion (cut into thin wedges)
8. 2 tbsp of fish sauce, 1 and 1/2 tsp of mushroom seasoning, 1/2 tsp sugar, 1 tsp oyster sauce, black pepper
9. 1 tsp of minced garlic, chopped green onion
In a large wok, add 1 tsp of cooking oil, 1/2 tsp of garlic and stir until fragrant. Add pork and shrimps, stir quickly and season with 1/2 tsp of mushroom seasoning and 1/2 tsp of fish sauce. Cook for 3 minutes until the shrimps and meat are no longer pink. Remove the mixture from heat and transfer into a cleaned bowl.
In the same wok, add a couple more teaspoons of oil and toss in the remaining garlic. Once it becomes fragrant and slightly brown, quickly add in broccoli, pineapple, and celery. Stir for one minute and add in tomatoes and onions. Season the vegetables with the remaining fish sauce, mushroom seasoning, sugar and oyster sauce.
Continue to stir for an additional minute, then add in the meat and shrimp mixture. Adjust the seasoning and turn off the heat. Make sure the vegetables are not stir-fried for too long or they will become soggy and losing their vibrant green color.
Transfer to a serving plate, sprinkle with chopped green onion and fresh ground pepper. Serve hot with steamed rice and enjoy.