It’s the unofficial first day of fall and the first day of school for my eldest! Too bad here in NY we are reaching high’s close to 90 all week! Though I don’t mind the warmer weather, Fall is my favorite time of year so it is a bittersweet time when the weather starts to turn cooler. Of course, for the next week and a half, I don’t have to worry about that. I still have my air conditioning on. And I will take it based on the predictions of this coming winter from the Farmers Almanac. Blah!
Anyway, on to today’s recipe! Shrimp and Zucchini Stir Fry! Yes, another zucchini recipe. I have a few more to post and then we can move onto the official vegetable of Fall: Pumpkin!!!
Stir Fry’s are a favorite of ours. Especially in the summer with tons of fresh veggie options. For those who don’t know, Stir Frying is a Chinese cooking technique in which ingredients are cooked in a small amount of very hot oil while being stirred in a wok or skillet. This quick cooking seals in the flavors of the foods, as well as preserving their color and texture.
All you have to do is add the sauce and you have a quick, healthy and better tasting version of Chinese take-out! Serve over brown rice and you are go to go!