I have recently rediscovered stir frying again. Stir frys are super simple, the possibilities are endless, and only one pan to clean up. This week my son and I threw together an unusual combination of what was in the refrigerator and created a delicious quick dinner. We served it with leftover millet instead of rice and a host of seasonings on the table that included fish sauce, coconut aminos, tamari, and sriracha.
2-3 stalks of celery cut into 1/2 inch chunks
1 package of frozen shrimp deveined shrimp thawed and tails removed
1 large onion diced
1 bunch swiss chard rough chopped
4 heads of bok choy rough chopped
2 cloves garlic minced
1 tablespoon avocado or coconut oil for cooking
Coconut aminos or tamari (contains soy, but not gluten) to taste
Heat the stir fry pan or wok with 1 tablespoon of oil. Heat the pan to high. Add the garlic, celery, and onions. When the onions are translucent add a few shakes of coconut aminos or tamari.
Add the bok choy and swiss chard to the pan. If you are making a lot of vegetables, you may need to do this in stages.
When the bok choy begins to soften add the shrimp stirring occasionally so that nothing gets burnt. Add more coconut aminos if the pan gets dry.
Cook until shrimp is pink.
Season with additional coconut aminos, tamari, fish sauce, and/or sriracha as desired.