3cupscooked rice or cooked cauliflower riceI use sushi rice
14oz400g raw shrimp, peeled
1cup90g snow peas
1/2cup80g whole roasted cashews, unsalted
1/2cup70g sliced carrots (about 1 large carrot)
1/2cup30g nameko mushrooms
1 1-inchknob gingerjulienned
2clovesgarlicsliced
2green onionsthinly sliced
1tspsesame seeds
3Tbsptamari or coconut aminos
2Tbspwater
1Tbsprice vinegar or coconut vinegar
1/2Tbspcoconut sugaromit for Whole30 & keto
1tspfish sauce
1/2tspsesame oil
1tsparrowroot powder+2 tsp water
2Tbspavocado oildivided
Instructions
Make sure rice is prepared and warm.
Rinse shrimp and pat completely dry with towel or paper towels. For best results, they need to be really dry.
Mise en place - Time to prepare your vegetables, aromatics, and sesame seeds. This is very important for stir-frying. You want everything in a work station measured out and ready to go. If you washed your vegetables, make sure they are really dry as well.
Make the sauce - mix together tamari, water, vinegar, coconut sugar, fish sauce, and sesame oil in a glass measuring cup. Mix until sugar is dissolved. If omitting sugar, you may want to add a little stevia or monk fruit extract for that little bit of sweetness.
In a small dish, mix together arrowroot powder and 2 tsp water to make a slurry. This will be added to the sauce to thicken it at the very end of the cooking process. Just set aside for now.
Time to stir-fry! Heat half of the avocado oil (1Tbsp) in a wok over high heat. A large cast iron skillet can also be used.
When the wok is really hot, add shrimp and cook for about 2 minutes (for medium-large shrimp) or until they are opaque throughout. Adjust cooking time based on the size of your shrimp. Stir constantly during cooking process. Remove shrimp and set aside.
Wipe out the wok and heat the remainder of the avocado oil (1Tbsp) over high heat.
When the wok is hot again, add ginger and cook for 1 minute, stirring constantly.
Add garlic and cook for 30 seconds. Stir, stir, stir!
Add peas, cashews, carrots, and mushrooms and cook for 1 minute. Keep stirring!
Add sauce and cook for 2 minutes, stirring constantly.
Add shrimp and cook for 30 seconds, keep on stirring!
Give arrowroot slurry a quick stir to re-combine and add to the wok. Cook for 30 seconds.
That's it! Serve over rice and top with green onions and sesame seeds.