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Chop all of your veggies and have them prepared before you heat up your wok! Stir fry cooks quickly and unless you want a soggy mess you have to be prepared in advance! Also mix together your sauce in one bowl, and in a small separate bowl mix together your slurry- set both aside for later.
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Heat up your large skillet or wok on medium high heat. Once hot add 2 tablespoons coconut oil. Add onions and garlic and cook until fragrant about 3 minutes.
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Add mushrooms and broccoli, cook for 10 minutes or until broccoli becomes tender.
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Add cabbage, carrots and snow peas. Cook for 5-7 minutes until cabbage has shrunk to about half of it's size.
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Add the sauce to the stir fry, mix well and then add the slurry. You will notice the sauce begin to thicken. Turn the heat down to medium low and allow to simmer while you cook your shrimp.
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Heat up another pan on medium heat, once hot add 1 tablespoon coconut oil. You are going to cook half of the shrimp at a time (adding it all at once would cool the pan down too much and then the shrimp would stick). Cook the shrimp for about a minute on each side until it turns pink. Total time is about 3 minutes, until you have a little sear on it. Repeat with the other tablespoon of coconut oil and the rest of the shrimp.
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Top the stir fry with the shrimp and eat away! Can be served over rice or cauliflower rice if you're a vegetable over-doer like myself.