My grandmother, with whom I share the same middle name, used to sing a little song to me when I was little prior to tickling me with her fingers (which posed as a bee), "There once was a bee who lived in a tree; and all he could do was bzzzzz sting, sting, sting sting...." (then the tickling ensued).
This site is in memory of her and the warmth all grandmothers and mothers give in making good food and creating memories in the kitchen.
Oh my goodness. I think I just found a recipe to go on our rotation. We love this. And I love how quick it comes together in just 15 minutes. Assemble the Sauce and set aside. Sauce:
4 tablespoons reduced sodium soy sauce, or more, to taste
4 teaspoons sugar
2 teaspoon sesame oil
1 teaspoon ground ginger
1 teaspoon Sriracha, or more, to taste
8 ounces spaghetti noodles
1 tablespoon olive oil
2 cloves garlic, minced
2 cups mushrooms, sliced
1 green bell pepper, julienned
1/2 cup snow peas
10 - 12 large shrimp, uncooked
In a large pot of boiling water, cook spaghetti noodles according to package instructions; drain well.
In a large wok or frying skillet, heat olive oil in medium high heat. Add garlic, mushrooms, and bell pepper. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas about 2-3 minutes.
In separate frying pan, add 2 T butter, salt and pepper and shrimp for 2-3 minutes until shrimp are fully cooked.
In a big bowl add the vegetable mixture and the noodles together. Stir in the sauce and the shrimp. Toss and serve immediately.