Spicy Shrimp Stir-Fry
Very healthy and very quick stir fry
Servings: 3
Cost: £11
Equipment
- Large Frying Pan or Wok
Ingredients
For the Stir Fry
- 500 g large shrimp peeled and deveined
- 500 g mixed vegetables Lectin free ones that are in season could be; Bean sprouts, Bok choi, Water Chestnuts, Bamboo Shoots, Shitake Mushrooms, Leeks, Spinnach, Cabbage, Kale, etc.
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1-2 tablespoons coconut aminos a lectin-free soy sauce alternative
- 1-2 teaspoons red pepper flakes Hot! Adjust to your preferred level of spiciness
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish optional
For the Sauce:
- 2 tablespoons coconut aminos or soy sauce if you don't mind lectins
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey adjust to your preference
Instructions
- In a small bowl, whisk together the ingredients for the sauce: coconut aminos, apple cider vinegar, and honey. Set aside.
- In a large wok or skillet, heat the olive oil over medium-high heat. Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds or until fragrant.
- Add the mixed vegetables to the wok and stir-fry for 3-4 minutes or until they start to become tender but still crisp.
- Remove the vegetables from the wok and set them aside.
- In the same wok, add the peeled and deveined shrimp. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque.
- Return the cooked vegetables to the wok with the shrimp and stir them together. Pour the prepared sauce over the shrimp and vegetables, and add red pepper flakes for spiciness. Stir well to coat everything evenly.
- Season with salt and black pepper to taste. Adjust the level of spiciness by adding more red pepper flakes if desired.
- Cook for an additional 1-2 minutes to heat the sauce and ensure everything is well combined.
Notes
The secret for non mushy stir fry is to cook on higher heat than you prefer for a shorter time than you think it should take.