Vegetable and Shrimp Stir-Fry

Yield: 4

Author: Dr. Leo Moore MD, MSHPM, AAHIVE

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Vegetable and Shrimp Stir-Fry

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Quick and easy vegetable and shirimp stir-fry, perfect for whipping up after a long day of work.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 cup bean sprouts
• 2 carrots, julienned
• 2 tbsp low-sodium soy sauce
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil for stir-frying (other options: avocado, grapeseed)
• 1/2 teaspoon pink Himalayan sea salt
• Optional: Sesame seeds, green onions, and cashew halves for garnish

Instructions

1. In a small bowl, mix soy sauce, grated ginger, minced garlic, and pink Himalayan sea salt to create the sauce.
2. Heat olive oil in a wok or large skillet over medium-high heat.
3. Add shrimp and stir-fry until they turn pink and opaque. (Be careful not to overcook, as you will re-add the shrimp to the pan at Step 5.) Remove shrimp and set aside.
4. In the same pan, add a bit more olive oil if needed. Stir-fry red bell pepper, mushrooms, broccoli, bean sprouts, and carrots until they are crisp-tender.
5. 5. Add the cooked shrimp back to the pan and pour the sauce over the mixture. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through.
6. 6. Garnish with sesame seeds, green onions, and cashew halves (for extra crunch and protein) if desired.

Nutrition Facts

Calories

250

Fat

10 g

Carbs

250 g

Fiber

4 g

Protein

25 g

Sodium

500 mg

Serving size 1.5 cups, 4 total servings

Nutrition facts may vary based on specific ingredients used.

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