Shrimp Stir Fry with Green Curry Sauce for #FishFridayFoodies

It's time for Fish Friday Foodies again.   This month we're doing Stir-Fries featuring Seafood as suggested by our hostess Karen from Karen's Kitchen Stories.

I was all set to use Shrimp, but decided against it.   I had some cod in the freezer but it seems to have gone walkabout so I used some Sole instead.   I've been craving fish and veggies lately anyway.
I went online and searched for a recipe and found one on this site.  And followed it.
I forgot to buy scallions the other day, but have lots of chives in my pots.  I also added an extra pepper, cause I found one called Aloha and it was gorgeous. It was red and yellow and orange.

  I also used fresh bird peppers, because I love them, and the heat they impart.  And... I added some Bok Choy Sum., cause I could.

Cooked it, tasted it and promptly made it an offering to the kitchen goddess.
I don't know if it was a combination of the spices, sauces, or just what, but I ended up dumping the whole thing. It was awful, or at least, my mouth said NO WAY!

Luckily I had some of the pepper left over, and decided to start from scratch.  I had also bought some shrimp for Thanksgiving and decided to break into that package for this.

And I really loved what I came up with.  

Yield: 2 servingsAuthor: Sid's Sea Palm Cooking

Shrimp Stir Fry with Green Curry Sauce and Peppers

prep time: 10 minscook time: 10 minstotal time: 20 mins

If you like a touch of hot, and spicy without being overwhelmed, this dish is perfect. Serve with either Somen Noodles or rice or?

ingredients:

1 whole Green pepper - seeded and julienned

1 whole Aloha Pepper or orange pepper - seeded and julliened

2 baby Bok Choy Sum, washed, and julienned

2 fresh bird peppers, diced

1/2 lb fresh Shrimp

1 tablespoon oil

Sauce

1 tablespoon Sweet Soy Sauce

1 teaspoon Roasted Sesame Oil

1/2 teaspoon Rice Wine Vinegar

1 teaspoon Green Curry Paste

1 teaspoon cornstarch

3 tablespoons water

instructions:

Heat oil in wok or shallow fry pan until very hot, add the vegetables and stir fry them for about 3-4 minutes or until the Bok Choy starts to wilt.   Add the shrimp and stir to combine, cover and let cook for 2-3 minutes or until the shrimp has turned pink and is almost cooked through.  Add the sauce. stir to combine, and let come to a boil, cook for another minute, then serve over Somen Noodles or rice. 

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