If nothing else but to prove that I do indeed think veggies have their place in spite of my own hyperbole, here’s one way in which they can be fabulous.
After the party Saturday night we had quite a bit of leftovers that I have been putting to good use. This one is the leftover shrimp and some stuff from the veggie plate. Click for the hi-res version.
Just a tablespoon of coconut oil in the wok and since the shrimp are pre cooked, just a couple minutes by themselves in medium high to warm and brown them a bit. Then remove them and toss in the veggies which, in this case were carrots, celery, red, yellow and green bell pepper, and some cauliflower and broccoli. Since I cut them small with the fabulous new Shun Japanese knife I got as a gift, they cook up very fast and you do want to retain a mild crunch.
Then toss the shrimp back in, season with a pinch of salt (grey salt in this case), a dash or two of chicken stock and about 1/2 tsp of Thai green curry paste. Stir more and serve with fresh cucumber as garnish.
Very yummy. Vegetables, in their place.