Not in the mood to cook today? Then this Chinese shrimp stir fry recipe is just for you. 10 ingredients and about 20 minutes is all you need to put dinner on the table.
My family loves Chinese food so oftentimes we would find ourselves eating Chinese food whenever we would go out to eat. Nowadays if we want to enjoy some Chinese food I have to make it. Luckily stir fry doesn’t take any time at all to make. Most of your time is spent prepping the veggies. You want to make sure everything is ready and at hand before you start cooking. I did not use a sauce in this recipe but relied on the garlic, ginger, sesame oil, and tamari sauce (or Coconut Aminos for Paleo diet) for flavoring.
One of the wonderful things about stir fry is that it is very versatile. I like napa cabbage and bok choy but you can use any vegetables you have on hand. The noodles are also easily replaced with brown rice or if you are on the Paleo diet with cauliflower rice. Vegans can swap the shrimp for more asparagus to make a delicious vegetable stir fry.
So instead of take-out tonight make this delicious Chinese shrimp stir fry instead.
- 1 pound shrimp -raw and peeled
- 4 ounces Chinese noodles - I used brown rice noodles
- ½ head napa cabbage - about ½ lb
- ½ head bok choy - about ½ lb
- 8 stalks asparagus
- 15 ounces bean sprouts
- 1 and ½ tablespoons each garlic powder and ground ginger
- tamari sauce - coconut aminos for Paleo diet
- coconut oil
- pure sesame seed oil
- Slice napa cabbage and bok choy. Snap dead ends off asparagus, then snap each stalk into three pieces. If you can't find fresh bean sprouts you can use canned just be sure to drain them.
- Make sure you have everything ready before you start cooking.
- Cook noodles (or rice if you prefer) according to package directions.
- Heat wok on high heat - make sure it is hot before putting in 1 tablespoon of coconut oil. Swirl to coat the sides of the wok with the coconut oil.
- Once the oil is hot put in shrimp, sprinkle with a little garlic and ginger and cook until they are opaque or pink. Remove from wok.
- If needed add a little more coconut oil to the wok and let it heat up. Add asparagus, napa cabbage, bok choy, and bean sprouts. Sprinkle the rest of the garlic and ginger over the vegetables and cook stirring for 2-3 minutes.
- Add noodles, some tamari sauce and sesame seed oil. Stir and cook for another minute or two.
- Optional: Sprinkle some sesame seeds on top.
- Serve immediately. Enjoy!