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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Asian
- 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
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.