Shiitake Mushroom Stir-Fry with Shrimp
INGREDIENTS
Shiitake Mushroom Stir-Fry with Shrimp
Serves approx. 4 as main
2.5 tbs sesame oil
1 red onion, sliced
6 oz shiitake mushrooms, whole
3 cloves garlic, minced
2 bell peppers, sliced
1 jalapeno, minced (optional)
1 tbs freshly grated ginger (juice and pulp)
2 tbs coconut aminos
1 tbs tamari
2 c cooked rice (I prefer forbidden black rice which is high in antioxidants)
salt and pepper to taste
16 shrimp, peeled and deveined
1 c snap peas, sliced in half
fresh cilantro to serve
METHOD
Prep: Cook your rice and prepare the vegetables, slicing and mincing according to the ingredient list. In a bowl, salt and pepper your shrimp, and set aside until your ready to cook them. If you don’t know how to devein shrimp, click here
Heat 1 tbs sesame oil over medium heat in a large skillet. Add your onions, mushrooms, garlic, a pinch of salt and sauté for 3-4 minutes. Add the bell peppers, coconut aminos, optional jalapeno, and ginger and sauté for another 8 or so minutes until the bell peppers are tender. Adjust the time you cook your vegetables to how you like them — more crunch? cook them less. nice and soft? cook them longer.
Once the veggies are done, add your rice and stir to combine. If you need a little more tamari or coconut aminos, add them now to taste. Add pepper and more salt as needed.
For the shrimp, you’re going to want to do this when the stir fry is ready because shrimp is best hot off the pan and don’t want them sitting around if we can help it. So - in another skillet (cast iron is great for this) heat the remaining 1.5 tbs of sesame oil over medium high heat and make sure it coats the pan. Add the shrimp to the hot pan, they should sizzle on contact - if not warm the pan a little more before adding the remaining shrimp.
Cook the shrimp for 2-3 minutes on each side, flipping once midway. This should take about 4-6 minutes total but will vary depending on the size of your shrimp and how crowded the pan is. Keep an eye on them because they can easily overcook and get rubbery. When I think they’re done I check the inside, cutting one in half — they should not be translucent at all on the inside.
Serve the stir-fry with shrimp, cilantro and snap peas for some added crunch and fiber.
Xox