Greco-Italian Stir-Fry

Cooking for yourself, there's often the dilemma of quantity. Sometimes, making just enough for one portion is difficult, since you can't really go out and buy a quarter head of cabbage. Besides, the less you make at a time, the more often you have to cook, the more time you spend cleaning things, etc etc, and sometimes you find yourself not having time to cook at all, staring at a slab of raw meat in the fridge that is completely useless to you at this point in time. So leftovers are pretty much a constant, and this often holds true even when you're not just cooking for one. This recipe was born thanks to a large bowl of leftover Greek salad from dinner the day before. Welcome to the Mediterranean, folks, as we'll be spending the next couple posts here. You are now free to roam about the cabin.

-=Greco-Italian Stir-Fry=-

8-12 shrimp, peeled

6 asparagus spears

4 tbsp butter

2 tbsp Dijon mustard

2 tbsp dill weed

1/4 cup lemon juice

1/2 cup Parmesan cheese

Garlic salt

=Greek Salad=

1 roma tomato, cubed

1/2 green pepper, chopped

1/4 red onion, chopped

1/4 white onion, chopped

1/4 cup feta cheese

1/4 cup sliced olives

1/4 cucumber, chopped

Melt the butter in a medium-large wok and start cooking the shrimp. Add the dill weed, lemon juice, and garlic salt to taste. Stir gently to coat shrimp evenly. Trim and cut the asparagus into thirds (peeling is optional, depending on whether you find asparagus too fiber-y). Add to the wok and cook for a few minutes until tender. Next add the tomato, pepper, onions, olives, and cucumber, cooking until tender but not mushy. Finally, add the cheese and mustard and mix thoroughly, allowing the cheese to melt around the rest of the ingredients. Serve!