Ingredients
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12 pieces jumbo shrimp (shell removed)., or firm tofu
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15 pieces snow peas/sugar snap peas
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1 red bell pepper, cut into small squares
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2 ribs of celery, cut into small triangular pieces
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2 cups chopped cabbage
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1 1/2 cup cauliflower florets
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1 cup broccoli florets
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1 onion, sliced thin
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2 cloves of garlic, smashed
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1 knob of ginger, sliced thin
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3/4 cup chicken broth
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1 fresh birds eye chili pepper or jalapeño, sliced thin
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1/2 teaspoon corn starch
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3 tablespoons coconut oil
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1 tablespoon tamari
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Fresh ground black pepper, to taste
Directions
- Heat oil in a wok or large pan on high heat.
- Quickly sautée the shrimp for 30 seconds per side. Remove from the wok, set aside in a plate.
- Using the rest of the oil, sauté the onion until it starts to loosen.
- Add bell peppers, cauliflower, broccoli, and snow peas to stir-fry (in high heat) for three to five minutes.
- Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for one minute.
- Combine chicken broth and cornstarch. Stir until well blended.
- Pour the mixture into the wok and toss. Cook for one to two minutes or until the mixture slightly thickens.
- Serve with rice.
