Post by Loupy on Jan 29, 2017 16:25:51 GMT -7
SHRIMP AND BROCCOLI STIR FRY IN GINGER SAUCE
From: Alyssa @ www.everydaymaven.com/
This healthy Shrimp and Broccoli Stir Fry in Ginger Sauce is the perfect low carb and gluten free one-pot (wok) dish to kick off the New Year! This Shrimp and Broccoli Stir Fry in Ginger Sauce is going to be your ultimate healthy one-pot (actually wok) meal this January. You can serve it over steamed rice or cauliflower rice and the whole thing takes under 30 minutes to get on the table.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Serves: 4
Ingredients
SAUCE:
1 cup broth, divided
3 T coconut aminos (or 2 T gluten free Tamari)
2 T coconut palm sugar
1 T toasted sesame oil
1 T Sriracha
2" piece fresh ginger root, peeled and cut into thin matchsticks
pinch ground white pepper
2 T arrowroot starch + 3 T cold water
STIR FRY:
3 T avocado oil
1 1/4 pounds sustainably raised and harvested shrimp, peeled, cleaned and split in half
8 ounces mushrooms, cleaned and cut into quarters
1 pound broccoli florets
1/3 cup sliced water chestnuts (drained)
2 to 3 green onions, thinly sliced, for garnish
Serve over STEAMED RICE OR CAULIFLOWER RICE
Instructions
PREP:
Peel ginger and cut into thin matchsticks - about 1/2" tall
Combine cut ginger with 1/2 cup of broth, coconut aminos, palm sugar, toasted sesame oil, Sriracha and ground white pepper.
Mix well and set aside.
Set aside remaining 1/2 cup of broth.
In another small dish, combine arrowroot starch with warm water until dissolved and set aside.
Prep shrimp by peeling and removing shells.
(Save the shells in the freezer for Shrimp Stock )
Slice each shrimp in half through the back from head to tail.
Remove any veins and rinse under cold water until clean.
Clean mushrooms, trim stems and cut into quarters.
Cut broccoli into evenly sized florets.
Rinse sliced water chestnuts and measure 1/3 cup.
Thinly slice green onions for garnish and set aside.
Prepare steamed or Cauliflower rice.
COOK:
Heat a wok over high heat.
Once hot, add 1 1/2 T of avocado oil and then cleaned and sliced shrimp.
Cook 3 to 4 minutes, stirring constantly, until just cooked through.
Remove shrimp from wok and set aside.
Add remaining avocado oil.
Once hot, add broccoli florets, mushrooms, and sliced water chestnuts.
Next, add remaining 1/2 cup of broth.
Stir and cover.
Cook for 3 to 4 minutes, until broccoli is just tender.
Remove lid, return cooked shrimp to wok and add ginger sauce.
Move shrimp and vegetables to sides of wok allowing ginger sauce to "pool" at the bottom.
It should begin bubbling very quickly, in about 1 minute.
As soon as the sauce begins to bubble, add arrowroot and water mixture (you may need to re-stir it if it's been sitting on the counter for a while).
Quickly stir it in as you add it to thicken the sauce.
Immediately remove from heat once sauce is thick.
Serve topped with sliced scallions over steamed rice or cauliflower rice and Enjoy!
From: Alyssa @ www.everydaymaven.com/
This healthy Shrimp and Broccoli Stir Fry in Ginger Sauce is the perfect low carb and gluten free one-pot (wok) dish to kick off the New Year! This Shrimp and Broccoli Stir Fry in Ginger Sauce is going to be your ultimate healthy one-pot (actually wok) meal this January. You can serve it over steamed rice or cauliflower rice and the whole thing takes under 30 minutes to get on the table.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Serves: 4
Ingredients
SAUCE:
1 cup broth, divided
3 T coconut aminos (or 2 T gluten free Tamari)
2 T coconut palm sugar
1 T toasted sesame oil
1 T Sriracha
2" piece fresh ginger root, peeled and cut into thin matchsticks
pinch ground white pepper
2 T arrowroot starch + 3 T cold water
STIR FRY:
3 T avocado oil
1 1/4 pounds sustainably raised and harvested shrimp, peeled, cleaned and split in half
8 ounces mushrooms, cleaned and cut into quarters
1 pound broccoli florets
1/3 cup sliced water chestnuts (drained)
2 to 3 green onions, thinly sliced, for garnish
Serve over STEAMED RICE OR CAULIFLOWER RICE
Instructions
PREP:
Peel ginger and cut into thin matchsticks - about 1/2" tall
Combine cut ginger with 1/2 cup of broth, coconut aminos, palm sugar, toasted sesame oil, Sriracha and ground white pepper.
Mix well and set aside.
Set aside remaining 1/2 cup of broth.
In another small dish, combine arrowroot starch with warm water until dissolved and set aside.
Prep shrimp by peeling and removing shells.
(Save the shells in the freezer for Shrimp Stock )
Slice each shrimp in half through the back from head to tail.
Remove any veins and rinse under cold water until clean.
Clean mushrooms, trim stems and cut into quarters.
Cut broccoli into evenly sized florets.
Rinse sliced water chestnuts and measure 1/3 cup.
Thinly slice green onions for garnish and set aside.
Prepare steamed or Cauliflower rice.
COOK:
Heat a wok over high heat.
Once hot, add 1 1/2 T of avocado oil and then cleaned and sliced shrimp.
Cook 3 to 4 minutes, stirring constantly, until just cooked through.
Remove shrimp from wok and set aside.
Add remaining avocado oil.
Once hot, add broccoli florets, mushrooms, and sliced water chestnuts.
Next, add remaining 1/2 cup of broth.
Stir and cover.
Cook for 3 to 4 minutes, until broccoli is just tender.
Remove lid, return cooked shrimp to wok and add ginger sauce.
Move shrimp and vegetables to sides of wok allowing ginger sauce to "pool" at the bottom.
It should begin bubbling very quickly, in about 1 minute.
As soon as the sauce begins to bubble, add arrowroot and water mixture (you may need to re-stir it if it's been sitting on the counter for a while).
Quickly stir it in as you add it to thicken the sauce.
Immediately remove from heat once sauce is thick.
Serve topped with sliced scallions over steamed rice or cauliflower rice and Enjoy!
