Stir fries are the perfect weeknight meal as they are super quick and easy to put together. This recipe is really just a guideline as you can use whatever vegetables or protein you have in your refrigerator or freezer.
My favorite fodmap safe vegetables to use in stir fries are:
- Bok Choy
- Green Beans
What are some of yours?
I am still fairly new to cooking shrimp but I have really liked Trader Joe’s Wild Argentinian Jumbo Shrimp (in freezer section) which is already peeled and deveined.
This can be served over your favorite rice or quinoa. Enjoy!
Shrimp & Vegetable Stir FryPrint Recipe
- 1/2 Cup Low Sodium Chicken Broth
- 2 Tablespoons Tamari (or soy sauce)
- 1 Teaspoon Chinese Chili Sauce
- 1 Teaspoon Cornstarch
- 2 Tablespoons Grape Seed Oil
- 1/4 Cup Fresh Ginger, thinly sliced
- Bok Choy (3-4 whole)
- 1 Cup Green Beans
- 10-12 Large Shrimp, peeled & deveined
In a small bowl, whisk broth, chili sauce, tamari and cornstarch. Set aside.
In a large skillet, heat oil on medium high heat. Add ginger and cook for 1-2 minutes. Add vegetables and saute for 3-4 minutes. Remove from heat and set aside.
Add shrimp to skillet and cook for 4 minutes. Flip shrimp over and add sauce and vegetables back into pan. Cook for an additional 4 minutes or until shrimp is fully cooked.
Serve over your favorite rice. Enjoy!
Adapted by: www.foodandwine.com