It’s pink…and it’s delicious!

1 cup frozen ready-to-eat shrimp
2 tbsp vegetable oil
1 cup sliced celery
1 cup broccoli florets
1 cup beets, julienned
1 can baby corn, drained
3 tbsp low sodium soy sauce
3 tbsp Catalina dressing
2 cloves garlic, crushed
1 tbsp red wine or sherry
2 tsp cornstarch
1 tbsp water
2 cups chow mein noodles
1 bag of bean sprouts, washed
1/4 cup sliced green onion

Place shrimp in a bowl of cold water to thaw. In a wok or large heavy skillet, heat oil over medium-high heat. Add celery, broccoli and beets and fry for 5 minutes until softened. Mix together soy sauce, Catalina dressing, red wine, and garlic. Add sauce to wok and stir. Cover and let steam for 5-10 minutes. Combine cornstarch and water, stir into wok and bring to a boil until sauce thickens. In a separate pot, cook chow mein noodles in boiling water according to package directions, usually a few minutes. Drain noodles and drain the thawed shrimp, then add them to wok along with bean sprouts and green onions. Stir until noodles are coated in sauce. Cover and cook until shrimp are heated through.

It had never occurred to me to put beets in a stir fry, until one of my readers posted a comment on my Chicken Stir Fry post about it. I finally tried it and wow, it’s really good! Cole was very intrigued by the deep pink colour. Unfortunately he had a tummy ache the night I made it, so he didn’t have any then, but the next day he asked if he could have some of the ‘pink stuff” for lunch. He ate it all up! Bennett ate most of his and seemed to like it. Tony didn’t try any because at the last minute he decided to go out for dinner with a friend. I put some in the fridge in one of his lunch containers so he could take it to work the next day, but he didn’t take it, so either he was put off by the pink colour or he just forgot it. I think he’d probably like it if he tried it and I think you will too. Go on and give pink a chance!

Don’t forget to enter the Giveaway for Anytime Sacks. Contest open until Jan 27th.