Stir Fry...On the Grill?
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This week I planned a full week of menus, but by Tuesday threw them out the window. We have been very busy and have a lot going on, and we also leave for Vegas Friday. I had planned on making a nice stir fry with shrimp on Tuesday night, but was not in the mood to cook at all. However, I still wanted to use all the veggies I bought so I threw everything into a foil packet and put it on the grill.
So while this isn't a real stir fry, it had most of the ingredients and a very similar flavor. This is the furthest thing from gourmet I have ever cooked and I don't know if I should be proud of it or not, but it was delicious and that is all that matters sometimes! Here is what I did -
- Lay out a few pieces of foil, folding together the edges in the center to make a seam in the bottom of a bowl-like shape
- Place 2 packets of ramen noodles in the bottom of the "bowl" and pour approximately 6 oz chicken broth over them.
- Chop/prepare your veggies and toss them with some soy sauce, red pepper flakes, and olive oil. I used broccoli, snow peas, red pepper, yellow pepper, onions, and garlic. I also recommend water chestnuts, bok choy, celery, sprouts, and carrots.
- Pour all of the veggies on top of the noodles, and pour in another 4 oz or so of chicken broth (I used almost an entire small can).
- Wrap tightly and place on a hot grill for 12-15 minutes, shaking every few minutes.
Done!! This was cooked alongside 2 skewers full of shrimp tossed with oil and spices (not entirely sure what Jon used, but they looked and smelled delicious, and he said the tasted great).
Ramen noodles cook quickly, so they work well in this dish. I'm not sure how it would work with traditional noodles that take longer to quick.
So the next time you turn on your grill, think outside the box. You can do a lot more with it than just grill meats and dogs!
Off to Vegas - see you next week!
(Disclaimer: this post has an Asian tag only because of the flavors and type of dish. I am not claiming it to be authentic in any way!!).
