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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 Rubâ„¢
  • 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