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Another Shrimp Stir Fry

This recipe has a lot of ingredients, but they are items that are frequently used in many homes. Once everything is prepared and gathered, this stir fry comes together quickly.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 19 minutes
Course Main Course
Cuisine Asian

Equipment

  • 1 measuring cup
  • Measuring spoons
  • 1 knife
  • 1 citrus juicer tool
  • 1 medium pot with a lid
  • 1 medium bowl
  • 1 Small bowl
  • 1 whisk
  • wok or large skillet
  • 1 Large spoon
  • 1 colandar

Ingredients
  

  • Cooked rice or cauliflower rice
  • 2 lbs. shrimp, peeled and deveined
  • Milk for soaking shrimp
  • 1/2 cup soy sauce
  • 2 Tbsp. Swerve brown sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. chili sauce
  • Pinch of red pepper flakes
  • 1 Tbsp. cornstarch
  • Salt and pepper to taste
  • 1 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup broccoli, cut in florets
  • 1 red bell pepper, sliced
  • 1 package mushrooms, sliced
  • 1-1/2 cups red or yellow grape or cherry tomatoes, halved
  • 2 zucchini, diced
  • 1 can sliced water chestnuts, drained
  • 1 lemon, juiced
  • 1 lime, juiced
  • Small handful of fresh basil, chopped

Instructions
 

  • If you want to use rice in this stir fry, prepare the rice 24 hours ahead of time to make it starch resistant. Store in the refrigerator until ready to use.
  • Soak the shrimp in milk for 30 minutes to remove any fishy odor and taste. Drain and rinse well.
  • In a small bowl, combine the soy sauce, brown sugar Swerve, sesame oil, chili sauce, a pinch of red pepper flakes, salt, pepper and cornstarch.
  • Whisk until smooth. Set aside.
  • In a wok or large skillet, heat the butter and olive oil until hot.
  • Add the onions and garlic.
  • Stir fry for about 30 seconds.
  • Add the broccoli, peppers and mushrooms to the wok. Stir fry for a couple of minutes until the vegetables start to soften.
  • Add the water chestnuts and give it a quick stir.
  • Add the tomatoes, zucchini and water chestnuts and stir fry for a minute.
  • Add the shrimp and stir fry until no longer pink.
  • Just before serving, squeeze the lemon and lime juice over the top and garnish with fresh chopped basil.