I had lunch with a friend and we shared a stir fry which included small shrimps, broccoli, mushrooms and carrots. It was delicious and I thought a great combination.. so I replicated it at home a few days. I used cauliflower instead of broccoli. I used shrimp, mushrooms and carrots. I made a simple sauce to complement the veggies. I served the delicious stir fry with brown rice but I had it on its own- which was great.. I didn’t feel I was missing any rice. Try this one- it is delicious!!
- 1 pound small shrimp, cleaned and deveined
- 1 tablespoon tamari
- 1 tablespoon Shao Shing cooking wine
Marinate the shrimp with the tamari and cooking wine for 2 to 3 hours.
- 2 tablespoons orange marmalade, melted
- 3 tablespoons tamari
- 1 tablespoon rice vinegar
- 2 tablespoons Shao Shing cooking wine
- 3 garlic cloves, minced
- ½ cup cilantro, chopped
- 2 teaspoons corn starch
Mix the marmalade, tamari, vinegar, cooking wine, garlic, cilantro and corn starch in a small bowl and keep aside.
- 2 tablespoons extra light olive oil
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 10 oz pack Cremini mushrooms, sliced
Heat a wok like pan with the oil. Add the mushrooms and sauté on high heat for 2 to 3 minutes. Add the cauliflower and carrots. Saute for another 2 to 3 minutes. Lower the heat and cover with lid for 5 minutes till the cauliflower is tender. Add the shrimp and the sauce. Bring to a boil and simmer and cover with lid. Cook for 5 minutes or till the shrimp turns pink. Check for seasonings and serve with brown rice.