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Monday, September 5, 2011

Slammin' Shrimp Stirfry


  • Vegetables (whatever you'd like to add in)
  • Shrimp
  • Rice
  • Coconut Oil
  • Sesame Oil (toasted)
  • Tamari (Soy Sauce)
  • Apricot Jam
  • Chili Paste
* You must have a HOT wok!
* Because you are cooking at such a high heat, you need an oil that can stand up to those temperatures. Use COCONUT OIL or GRAPESEED OIL.
* Do not add soy sauce until the bitter end, otherwise it will burn.
  1. Dice up your veggies.....
  2. Give your shrimp a quick cook in the wok, only about half way done. Then take em out.
  3. First in the wok are your more hardy vegetables.
  4. When the sturdy vegetables are cooked about half way, add in the faster cooking veggies along with your partially cooked shrimp.
  5. Cook for a minute or two and then add some spices....garlic, chili paste.
  6. When there is only a minute left, add in a huge spoonful of apricot jam, a generous shaking of soy sauce, and finish off with a drizzle of sesame oil. Bada Bing. Stirfry.

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