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Shrimp chop suey


  • 12 pieces jumbo shrimp (shell removed)., or firm tofu
  • 15 pieces snow peas/sugar snap peas
  • 1 red bell pepper, cut into small squares
  • 2 ribs of celery, cut into small triangular pieces
  • 2 cups chopped cabbage
  • 1 1/2 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 onion, sliced thin
  • 2 cloves of garlic, smashed
  • 1 knob of ginger, sliced thin
  • 3/4 cup chicken broth
  • 1 fresh birds eye chili pepper or jalapeño, sliced thin
  • 1/2 teaspoon corn starch
  • 3 tablespoons coconut oil
  • 1 tablespoon tamari
  • Fresh ground black pepper, to taste


  1. Heat oil in a wok or large pan on high heat.
  2. Quickly sautée the shrimp for 30 seconds per side. Remove from the wok, set aside in a plate.
  3. Using the rest of the oil, sauté the onion until it starts to loosen.
  4. Add bell peppers, cauliflower, broccoli, and snow peas to stir-fry (in high heat) for three to five minutes.
  5. Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for one minute.
  6. Combine chicken broth and cornstarch. Stir until well blended. 
  7. Pour the mixture into the wok and toss. Cook for one to two minutes or until the mixture slightly thickens.
  8. Serve with rice.

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