When you next get an urge for take-out Asian, skip the call and DIY with our healthier, quick crave-worthy indulgence. With our easy shrimp & veggie stir fry recipe, you can recreate the magic of a takeout right in your very own kitchen – and you get to control with ingredients. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple recipe packs a flavor punch that will bring the dish together, no matter what.  And that last splash of Tamarillo vinegar really makes this dish go from good to great.

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Healthy Quick Stir Fry with a Splash of Exotic
Any combination of vegetables that will stir fry (hold flavor and texture) will work in this recipe. Chicken or tofu is an easy substitute for the protein - if you use beef or pork, you might want to thin-slice and marinate in the sauce for 2-4 hours before cooking.
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Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. After cleaning the shrimp, place in a bowl and add about 1/4 of the Korean Grill Sauce and Marinade, and toss the shrimp to completely coat. Cover, then place back in the refrigerator for at least 1 hour (best if overnight).
  2. Place the oil in a wok or large frying pan, and put on high heat. Stir fry all the vegetables. Remove temporarily. Salt and pepper to taste.
  3. Add the shrimp to the hot pan, and stir fry until done (about 5 minutes - when the shrimp are evenly pink). Add back the vegetables, and the remaining Korean Grill Sauce. Heat evenly, stir in 2 tablespoons or more of the Tamarillo Vinegar, and remove from heat.
  4. Place noodles or rice in a bowl, then add the stir fry. Garnish with remaining scallion greens.