Stir fries are a great way to get in even more vegetables into your diet. They are also delicious and are one of my favorite go-to meal options.
Stir fries are also budget friendly and are very versatile. Feel free to substitute ingredients if you don’t have them on hand. I want you to become confident and comfortable in the kitchen!
The best way I learned to do this myself was to practice. Although I reference recipes, it is best to experiment and see what works for you and your family!
- 1 lb wild caught shrimp, peeled and deveined
- Cabbage leaves, cut in a chiffonade
- 1-2 Japanese eggplant, thinly sliced
- 1 organic yellow squash or organic zucchini, thinly sliced
- ½ onion, roughly chopped
- 1 small organic green pepper, roughly chopped
- Cooking fat of choice - lard, ghee and avocado oil are great choices!
- ½ package or more of vermicelli noodles or make 1 cup cooked white rice or spiralize a couple of zucchinis, butternut squash or sweet potatoes for a paleo option. Another option is to slice/chop up cabbage thinly and saute it with the rest of the stir fry
- 1 organic green onion, thinly sliced for garnish
- Organic cilantro, chopped for garnish
- For the Marinade:
- Avocado oil to drizzle over the shrimp
- 2-3 cloves finely chopped garlic
- Sea salt and freshly ground black pepper
- Start by marinating the shrimp at least a few hours in advance. Trust me on this step - it makes a huge difference in the taste! Use the marinade ingredients to cover the shrimp. Toss around to make sure that they are seasoned all over. Let marinate at least a few hours or overnight.
- Chop and slice all your vegetables in advance to save time, or you can simply chop them when you are ready to begin cooking.
- Cook vermicelli noodles or rice according to the directions on the package. If you want to make vegetable noodles, go ahead and spiralize them. Bonus tip: cook in bone broth for added nutrients!
- While the noodles are being cooked, heat up a large skillet or wok with plenty of cooking fat. Add the onion and pepper first. Wait for them to get a little translucent, then begin adding the eggplant, squash and cabbage leaves. Cook until they become soft.
- At this point, add the teriyaki sauce to the wok or skillet to cover the vegetables. Note: the teriyaki sauce recipe here is a bigger batch, so you will not need to use all of it in this recipe. You may also add the cooked vermicelli noodles and mix all around. Add more teriyaki sauce if needed.
- Heat up a skillet with lard or another healthy fat and saute the shrimp under pink all over. Add to stir fry mixture.
- Serve in bowls and top with green onions and fresh cilantro.
- Whisk all ingredients together. Simmer on medium heat for 10-15 minutes. It is now ready to use in a stir-fry or to marinate your food!