I love a good stir fry! It’s light, delicious, and tastes amazing leftover. This version is delicious with the cauliflower rice too!
Ingredients:
1 tablespoon of coconut oil
2 bags frozen broccoli stir-fry mix
8 0unces of bella mushrooms
½ cup low-sodium chicken broth
1 tablespoon of gluten-free thai peanut sauce
1 tablespoon minced garlic
1 tablespoon of rice vinegar
1 tablespoon honey (optional)
½ teaspoon ground ginger
1 tablespoon coconut flour
1 pound medium peeled shrimp
1 tablespoon of cashew pieces or sliced almonds
3 green onions, thinly sliced
unsweetened coconut flakes to taste
Directions:
- In a large skillet, heat the coconut oil over medium-high heat. Add the broccoli stir-fry mix and mushrooms. Sauté the vegetables for 5 minutes, until the vegetables have started to soften.
- In a small bowl, whisk together the chicken broth, thai peanut sauce, garlic, vinegar, honey, ginger, and coconut flour.
- Add the shrimp to the vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover, and stir frequently for until the sauce has thickened and the shrimp are pinked and cooked through, 3 to 5 minutes.
- Make the cauliflower rice according to link above.
- To serve, place ⅓ cup cooked rice in the bottom of a bowl, top with a heaping 1 cup of the stir-fry mixture, and garnish with green onions, coconut flakes, and cashews or almonds.