Gack Yack

INGREDIENTS

* 2 pounds fresh asparagus, trimmed
* 1/4 cup rice vinegar
* 1/4 cup soy sauce
* 2 tablespoons vegetable oil
* 2 teaspoons sugar
* salt and pepper to taste
* 1/2 cup chopped pecans
* 1 tablespoon chopped green onions

DIRECTIONS

1. Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
2. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

Courtesy of Allrecipes.com

This is an easy go-to dinner that I make a lot when I’m in the mood for pasta, but don’t want to eat a lot of carbs.  I typically use spinach, but I’ve also used broccoli, mushrooms, black olives, calamari,  mixed Asian veggies and roasted asparagus. Basically,  it’s a simple dish with clean flavors and ingredients that can be interchanged with just about anything. A picture of the noodles is at the bottom of the page. Below is my favorite way to make it.

Servings: 2

Ingredients:

1/2 lb of fresh or frozen shrimp, peeled and deveined
1 bundle of fresh asparagus, cleaned and cut
2 large handfuls of fresh baby spinach, rinsed
1 package of already-sliced mushrooms
2 packages of House Foods’ Tofu Shirataki Noodles, in either fettuccine, spaghetti or angel hair
3 cloves fresh chopped garlic

Preparation:

1. Coat large skillet or Dutch oven with either olive oil or vegetable oil non-stick spray. Turn heat to medium-high. Season shrimp with garlic salt, pepper and chili powder (can also substitute in garlic powder).
2. When pan begins to get hot, add chopped garlic and let cook for 1 to 2 minutes.  Add asparagus and mushrooms. Spray with non-stick spray, and stir occasionally about 5-6 minutes.
3. Rinse tofu noodles with cold water and microwave on high for 1 minute. Set aside. Add shrimp to asparagus and mushrooms and cook, stirring occasionally 7-8 minutes.
4. Add spinach and season to taste with garlic salt, pepper and chili powder. Stir until spinach wilts.
5. Stir in tofu noodles. Cover and let simmer about 3-5 minutes, stirring occasionally. Season to taste and serve.