Today’s fridge has 16 fresh large shrimp, 1/2 lb. swordfish, a bell pepper, oyster mushrooms. On a beautiful day, quick stir fry over rice would be nice.
Shell, devein, clean the shrimp, cut swordfish into cubes. Marinade the swordfish and shrimp in teriyaki, ginger, sesame oil, hot pepper flakes mixture to taste, so sauce just covers the seafood. Refrigerate.
Went to the farm stand and Hadley grass looked gorgeous, so cut some spears. When ready to go, need only 20 minutes. Prepare favorite rice. 10 minutes before it’s done, coat a wok with vegetable oil on high heat. Stir fry the julienned bell pepper, halved mushrooms, asparagus tips first. Add and quickly toss in the shrimp, swordfish and sauce/marinade and stir for 2-3 minutes. Serve veggies, seafood, sauce over the rice.