SIMPLE STIR FRY
Simple is almost an understatement. You could add the words adjustable, fast, economical, and flavorful and you wouldn’t be wrong, either. Use this recipe as a template and plug in your preferences. The sauce is the secret, the rest is up to your imagination.
Servings: 4 - 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Skill level: Easy
INGREDIENTS
1/3 cup ORANGE MARMALADE
1/3 cup COCONUT AMINOS
1/2 - 1 teaspoon CHILI PASTE
2 Tablespoons COCONUT OIL
1/2 large ONION, sliced
3 cloves GARLIC, sliced or minced
1 Tablespoon GINGER, finely minced
1 large Cubanelle PEPPER, sliced
2 CARROTS, sliced diagonally
1 can sliced WATER CHESTNUTS, drained
1 16 oz. wild caught, peeled and deveined SHRIMP
DIRECTIONS
If frozen, defrost the shrimp according to package directions and prep all ingredients according to the list. Hint: have any side dishes ready to go as this dish cooks up lightning fast.
Make the sauce by combining the marmalade, coconut aminos, and chili paste; set aside.
In a large skillet or wok, heat coconut oil over medium-high heat.
Add the onion, garlic, and ginger. Lightly salt and stir until just fragrant.
Add the carrots and water chestnuts and stir occasionally until the carrots are bright orange and shiny from the oil and the edges on a few of the water chestnuts start to turn lightly golden.
Stir in the peppers and add another light-handed sprinkle of salt, if desired.
Add the shrimp. Cook and stir until they have just curled and are opaque but are still tender.
Immediately pour the sauce into the pan and mix well. Simmer briefly to insure everything is warmed through and sauce is evenly distributed.
Keep warm until serving, garnish as desired, and refrigerate any leftovers.
NOTES/VARIATIONS
This recipe was made with shrimp but you could certainly use any favorite protein cut into bite size pieces.
Don’t like the veggies listed or have a few seasonal delights on hand? No biggie, just substitute or add until your taste buds are content! Some suggestions include baby corn, broccolini, snow peas, properly prepared mushrooms, a rainbow of bell peppers, and summer squash.
If oranges aren’t your thang, try experimenting with a different citrus. Lemon piques my curious tastebuds and might yours, as well. What matters most is a) you like it and b) the marmalade you choose is well made (no added colors, fillers, junk…you’d be surprised!).
This recipe scales easily, just remember the 1:1 rule for the sauce (1 part marmalade to 1 part coconut aminos). Adjust the heat of the chili paste to taste or leave it out altogether.
Lightly salting during the cooking process helps bring out the flavors but don’t go overboard since the coconut aminos and the shrimp will add to the overall salt profile. You can also leave out the salt and just add it at the table. If you do opt for salt, I highly recommend Vera Salt. Besides being delicious, it is free from microplastics and sourced from an ancient spring.
Serve with rice noodles, gluten free ramen noodles, or try Coconut Rice for an extra special side. Some may wish to mix it all in together for a one-dish meal. You may want to have extra sauce to cover, though. If you’re feeling a bit doughty, add a couple of eggs to the hot mix, cook until eggs are finished, and you’ll have a hearty take on fried rice.
Garnish ideas include properly prepared cashews, a light sprinkling of sesame seeds (also properly prepared and toasted), sliced scallions, and grated orange peel.
Want to spice it up a bit more? Increase the measurement for the chili paste or try a dash of red pepper flakes, cayenne pepper, chipotle powder, wasabi powder, or curry - any of which will add depth and personality to the sauce. Use a light hand as a little goes a long way, starting with 1/8 teaspoon and dialing it up incrementally to suit your palate.
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Amazing food photography, Wok cooking, Cooking photography
I made this recipe up and it tasted yummy so here it is - quick, delicious, nutritious, and every kind of dietary consideration compatible.