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.
Ingredients
- 1 pound large, extra large, or jumbo shrimp de-veined, shells removed
- 1 bottle Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade You can also use the New Zealand tamarillo grill sauce
- 2 tablespoons vegetable oil canola, peanut, or safflower works best
- 1 pound broccoli flowerettes if large, cut each in hal
- 1/2 pound baby carrots cut in half
- 3 green scallions, sliced on the bias save about 1/4 of the greens to garnish
- 1/2 cup shredded purple cabbage
- 2 tablespoons Serious Foodie Tamarillo Vinegar
- Salt and pepper to taste
- Cooked Soba noodles or brown rice
Instructions
- 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).
- 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.
- 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.
- Place noodles or rice in a bowl, then add the stir fry. Garnish with remaining scallion greens.