Have you ever opened your eyes and wondered where the time has gone to? I mean, its been more than 10 years since my last blog post!! I am not ashamed to say that so much has happened in between times, but I have never stopped my passion and love for food and cooking. I now have three hilarious and gorgeous sons (a set of twins included) don’t ask me how…. because I still thank God and the universe for blessing me with these beautiful gifts. I can’t say that I am not challenged with the task but it has been the best thing that I have ever done. I have moved to a different country and continent, gotten married… I have worked outside of the home, been a “stay at home mom”, started my own company, bought properties, traveled, laughed, cried, prayed…
I am not ashamed of my story but thorough it all…. food has been the constant in my life! I’ve hosted dinner parties to celebrate weddings, birthdays, just because days….. Ive not only been eating but creating delicious foods that have inspired me and given me an opportunity to unleash my creative side.
I often thought about blogging more, but excuses, excuses…. but today I here I am. I hope you missed me too. And if you’re new to my page, welcome. I hope we can become friends who can learn from one another, inspire one another and support one another!!!
I missed the silence between me and my keyboard about the delicious foods that I have created so I wanted to shae the meal I cooked tonight. Its my take on Chinese eggplant and Shrimp stir fry.
Its simple, easy and super fast, especially for those of you like me who work, mother, and wife on a daily basis. Try it out, let me know what you think.
much love,
AfricanBeauty.
Shrimp and Vegetable Stir Fry
serves 6
Ingredient List:
1.5 lb large shrimp or prawns
1 green bell pepper1 red bell pepper
1 yellow bell pepper
4 Chinese eggplants (cut in quarters)
6 cloves garlic finely chopped
1 onion6 dried chilli pepper (seeds only)
2 scotch bonnet peppers finely chopped
2 tbs hoisin sauce
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
2 oz water
3 tbs vegetable oil
1 teaspoon smoked paprika
dash salt
- slice veggies and set aside
- peel shrimp and set aside
- Mix hoisin, oyster, fish sauce, sesame oil, chilli flakes, paprika and water in a small bowl, set aside.
- in large sauté pan or wok, gently fry Chinese eggplant on both sides for 1-2 minutes. remove from heat and put aside to drain on paper towel
- in same pan, add peeled shrimp and cook until half way done, about 2-3 minutes over high heat. remove from heat and set aside.
- sauté sliced onions until they start to sweat
- add sliced peppers and sauté for 1-2 minutes
- add garlic and pepper and sauté for 1-2 minutes
- Add eggplant and sauté for 2 minutes
- add shrimp and sauce mixture and cook over high heat for 4 minutes, stirring frequently to coat all the veggies and shrimp with the flavourful sauce.
- Add a dash of salt.
- cook over high heat for 1-2 minutes or until shrimp is fully cooked.
- remove from heat, serve and eat with rice noodles or plain rice.
*** this is a very spicy recipe. please feel free to omit as much pepper as you like!!
Taste! By Awenlue Kante 