This is one of my favorite ‘clean out of the fridge’ meals. Anything you have left in your veggie bins can be used to help create the most delicious stir-fry. Add a little oil, some toasted sesame seeds, toasted cashews or almonds, whatever protein you have left (or keep it vegetarian), add some soy sauce (or coconut aminos for soy free people) for flavor. Other veggie options to add could be bok choy, fennel, and even a can of drained bamboo shoots.
Scoop it over a bed of jasmine or brown rice, or even quinoa if your grain-free.
Healthy. Clean. Delicious. Easy.
My four favorite words when it comes to meal making.
22 medium shrimp, deveined and shelled
1 onion sliced
½ each red, green and yellow bell peppers, sliced
1 cup snow pea pods
1 cup celery, sliced
1 cup carrots, zoodle or julienned
6 broccolini stalks
6 asparagus spears, cut in half
2 c of bean sprouts
1 c sliced mushrooms
1 can sliced water chestnuts
½ c toasted cashews
¼ c toasted sesame seeds
red chili pepper flakes, to taste
3T sesame oil (and more on reserve if needed)
¼ c soy sauce (or if soy free, use coconut aminos)
1 T Dijon mustard
In a large heated skillet or wok, add sesame oil. Add shrimp and kosher salt. Stir fry until they are pink to color and cooked. Once cooked, remove and set aside. Add one more tablespoon of sesame oil, if needed. Add onion, celery, carrots, bell peppers, broccolini and asparagus to wok. Stir fry for until they are bright in color and just becoming tender. Remove from wok and add to shrimp. Back to wok, (add more oil if needed) add mushrooms, bean sprouts and water chestnuts. Very quickly stir fry, no more than 2 minutes. In the meantime, in a small bowl, mix together soy sauce and Dijon mustard. Then add all the cooked ingredients back to wok. Add soy sauce/mustard mixture and red chili flakes and combine well with vegetables and shrimp. Add cashews.
Sprinkle with sesame seeds. I like to serve this with white wine or rice vinegar on the table. Serve over rice if desired.