This dish gets some squash, tomatoes, garlic, and feta. Some red pepper flakes will make it a bit spicy.
The shrimp are cooked just until pink and then removed to avoid that rubbery texture from overcooking.
It's not a Chinese dish, but the wok does help contain everything with its large capacity and sloping sides.
The shrimp are reintegrated when the cooking is done.
The feta is added last, and will melt only slightly. It does look like fried rice, doesn't it? And the feta could be mistaken for tofu?
Orzo with Shrimp, Feta & Vegetables
8 oz. orzo, cooked according to package directions
1 lb. shrimp, peeled and deveined
3 cloves garlic, minced
2 small summer squashes, large dice
2 large tomatoes, large dice
½ tsp crushed red pepper flakes
6 oz. feta, cubed
1 tbs. fresh basil
Heat about 2 tbs. olive oil in a large skillet or wok over high heat. Season the shrimp with ¼ tsp salt, and saute just until pink. Set aside on a plate.
Add the squash and garlic and saute for 3 minutes. Add the tomatoes, red pepper flakes, and another ¼ tsp salt and cook about 2 more minutes. Remove from heat and return the shrimp to the wok and stir in the feta. Top with some torn basil leaves.