This is a fairly simple and easy recipe, if you buy the standards for oriental cooking and have them always in hand, you can just mix any oriental flavor meal at any time, just by putting some veggies together and some protein. I love me this at any day for dinner time, add or take off some red pepper flakes... your choice!
Ingredients:
1 pound medium/large shrimp, peeled and deveined
2 Tbsp olive, coconut, or avocado oil, divided
1/4 cup (1-inch) diagonally cut green onions
2 tsp minced peeled fresh ginger
3 garlic cloves, thinly sliced
3 cups fresh broccoli florets
8 oz. sliced fresh mushrooms
2 cups cauliflower florets
2 shaved carrots
1 cup of a snow peas whole
1/4 cup low-sodium soy sauce
2 Tbsp. rice vinegar
1 tsp raw honey
1/8 teaspoon crushed red pepper flakes
2 cups precooked brown rice, white rice or quinoa (optional you can eat it alone, or vegan without shrimp)
Directions:
Heat a large wok or big skillet over high heat. Add 1 Tbsp. oil swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan; place in a medium bowl. Add 1 tsp oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.
Add remaining oil to pan; swirl to coat. Add broccoli, snow peas, mushrooms, & cauliflower + carrots shaves; stir-fry 2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a simmer. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
Add precooked brown rice to the meal if you choose. (Stir in hot rice immediately before serving)
***I like to pre cook my rice/quinoa, let cool, separate into portion sizes…then freeze in canning jars/Tupperware, or baggies, for QUICK future meals.
