Another fast and easy recipe for us working girls. Who hasn’t received the daily call from your significant other asking “what’s for dinner” as you’re in the throes of putting out fires and meeting deadlines. My usual response is “how about a bowl of cereal?” You can use shrimp or chicken with this recipe. As far as the veggies go, any combination will work. If budget permits you can add some of the exotics such as the mini corn on the cob, etc.

Rowdy Kitty Stir-Fry


  • 2 tbsp. sesame or olive oil - use 1 for cooking shrimp and the other for the veggies.
  • 1 pound shrimp - peeled and deveined leave tails on. Save time and buy the already peeled and deveined.
  • OR
  • 1 pound of chicken breast cut into 1/2" strips
  • OR
  • a combination of both!
  • Fresh stir-fry vegetables can sometimes be found in grocery stores already packaged which will save time. I've also used the frozen stir-fry veggies when I'm in a time crunch. If you go with frozen pitch the packet that it comes with, not sure what's in it but I'm sure I wouldn't want to eat it.
  • If you can't find the above or the time to do it you can use any/all combination of:
  • 1/2 cup sliced mushrooms
  • 1/2 cup red bell pepper
  • 1 cup Bok Choy
  • 1 cup Nappa cabbage sliced thin
  • 1 cup bean sprouts fresh or canned - drain the canned sprouts rinse and use all
  • 1 small can water chestnuts - drained and rinsed
  • 1 small can bamboo shoots - drained and rinsed
  • 1-1/2 teaspoons Rowdy Kitty Rub™
  • Oriental stir-fry sauce
  • 2 cups cooked brown rice


  • Heat 1 tablespoon of oil in wok or skillet.
  • Saute' shrimp or chicken on medium heat, add 1 teaspoon of Rowdy Kitty Rub and stir frequently until cooked.
  • Shrimp usually only takes a minute or two. You don't want to over cook as it will become tough. Chicken takes a little more time.
  • Remove shrimp/chicken from skillet or wok and set aside.
  • Add 1 tablespoon of oil and heat until hot.
  • Add veggies and depending on whether you use frozen or fresh, stir fry them until cooked.
  • Add shrimp or chicken at the end to warm up along with the stir-fry sauce to your taste (I usually use 1/4 cup). Some like it hotter than others, but don't add too much or you'll wilt the veggies.
  • Serve over brown rice.
  • We serve this with a bowl of canned pineapple chunks and mandarin oranges as a side.
  • Serves 4