IMG_0634

Chinese food is often times something we pick up on the way home from a long, hectic day at work. It is quick, salty, and satisfying and that is why we love it. However, take-out Chinese food isn’t the healthiest of options for dinnertime. Why? Because your hot and sour soup, vegetable low mien, orange chicken, and everything else is loaded with sodium. This delicious, easy, and super quick stir fry recipe won’t leave you feeling bloated like shamu.

I love this recipe because there are so many different elements within the dish. The tender shrimp, spongey shiitake mushrooms, crunchy bean sprouts and cashews all have a little party in your mouth. No, but really… it’s pretty darn good! Furthermore, this dish doesn’t contain a ridiculous amount of sodium so you can really receive all of the health benefits. Making simple changes such as subbing regular white rice for brown rice, regular soy sauce for low sodium soy sauce, and using coconut oil instead of peanut oil which is usually used when making stir fry, will make a tremendous difference. Stir fry is great because it is simply a matter of throwing ingredients into a hot pan one after the other and whipping something delicious up in a jif.

For this recipe you will need:

1 cup uncooked shrimp, peeled and de-veined
1 cup cooked brown rice
2 Tbsp coconut oil
1 cup broccoli florets
1 small yellow onion, small dice
2 tsp garlic cloves
2 cups shiitake mushrooms
1/8 tsp cayenne pepper
1/2 tsp red curry paste
1 Tbsp oyster sauce
3 Tbsp low sodium soy sauce
2 eggs
1/2 cup unsalted cashews
1 cup bean sprouts
2 Tbsp green onions, garnish
Water, as needed
Salt and pepper to taste

First, cook the brown rice according to package instructions. In a large wok or saute pan, heat the coconut oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Then, add the garlic and cook until fragrant, 1-2 minutes. Be careful not to burn the garlic. You may add a touch of water to ensure the garlic does not burn. Next, add the shrimp and sprinkle with salt and pepper. Cook the shrimp until pink in color, 1-2 minutes. Add the shiitake mushrooms with a couple Tablespoons of water. The water will allow the mushrooms to steam. Add the broccoli florets, oyster sauce, cayenne pepper, and red curry paste. Add the bean sprouts and the cashews. Move all ingredients to the sides of the pan, leaving a hole in the center. Crack both eggs into a bowl and beat or whisk until broken. Add the egg to the center of the pan and allow to scramble. Add brown rice, low sodium soy sauce, and mix everything together. Sprinkle with green onions for garnish. The chances of you needing more salt is highly unlikely since soy sauce (even low sodium) is already salty enough. This stir fry is delicious, easy and most importantly, healthy! I hope you make it a weeknight staple. Happy eating!

IMG_0630 IMG_0632 IMG_0633 IMG_0634

Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on LinkedInShare on RedditShare on YummlyEmail this to someonePrint this page

Leave a Reply