Chinese Shrimp Stir Fry
 
 
This Chinese shrimp stir fry is so quick and easy to make.
Author:
Recipe type: Main
Ingredients
  • 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
Instructions
  1. 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.
  2. Make sure you have everything ready before you start cooking.
  3. Cook noodles (or rice if you prefer) according to package directions.
  4. 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.
  5. 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.
  6. 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.
  7. Add noodles, some tamari sauce and sesame seed oil. Stir and cook for another minute or two.
  8. Optional: Sprinkle some sesame seeds on top.
  9. Serve immediately. Enjoy!
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/chinese-shrimp-stir-fry/