Stir-fries are a quick route to preparing good food. I like mine with coconut aminos and fish sauce. Coconut aminos are a healthy substitute for soy sauce that adds great flavor to foods and fish sauce is another important ingredient in Asian cooking. I have recently begun to use Red Boat Fish Sauce from Vietnam. One of my roommates in college was from Vietnam, but really, Red Boat is the best stuff I could find.
Prep Time and Cook Time: 15-20 minutes
20 or so frozen, cooked shrimp
1/4 to 1/3 head of green cabbage
1 big red bell pepper
Directions: Place 15-30 frozen shrimp under running water in the sink to defrost quickly. Chop cabbage and bell pepper into bite-sized strips. Melt one or two tablespoons of coconut oil in a wok over medium heat. Add cabbage and bell pepper and stir until coated with hot oil. Season with salt, garlic powder, and black pepper to taste. Splash vegetables with coconut aminos and fish sauce to taste. I use twice as much coconut aminos as fish sauce, but like both to add depth of flavor. Stir occasionally for 5 or 10 minutes until cabbage is soft and then add shrimp. Season shrimp with a little garlic powder and black pepper. Cover and let shrimp heat through for several minutes. Taste vegetables and add more seasoning as needed to achieve the taste you like. Transfer everything to a plate and enjoy!
Printer friendly version: Shrimp, Cabbage, and Bell Pepper Stir Fry