I love stir fry - it's quick, it's easy and it's delicious. I took the picture with shrimp and broccoli but good chance that I'll do Shrimp and Bok Choy on Sunday. The beauty of stir fry is that the meat and veggies are interchangable. Shrimp, Beef, Pork, Chicken, Broccoli, Snow Peas, Asparagus, Bok Choy, it all works. Just make sure that it's portioned into small enough pieces that it will cook quickly.
There's a lot to love about stir fry. It's quick, versatile and delicious.
I'm using shrimp, bok choy, mushrooms, onions, ginger, garlic and jalapeno - but the dish I photographed I used frozen broccoli. Use whatever you have.
No cooking technique demands mise en place more than stir fry, because once you start cooking it's done in a matter of minutes.
We'll preheat the oven to 400 degrees and get the cauliflower rice going before we start prepping veggies.
We'll pile the cauliflower rice in the middle of the sheet tray, pour about a tablespoon of avocado or EVOO on it and then spread it out on the sheet. Then hit it with some salt and pepper and put it in the oven and set a timer for 30 minutes.
We're going to make a slurry of cornstarch and water and set is aside. We'll add during the cooking process.
We're going to prep all of the ingredients and have them ready to go.
The secret is having things cut so they we'll cook quickly. For any sturdier veggies like green beans or broccoli, we will blanch those first so that we speed up the cooking time. We'll cut the stems of the bok choy thin to speed up the cooking time. The same thing goes for all of the ingredients - we'll cut everything thin except the shrimp - since shrimp cooks super fast.
We'll start get the wok hot over medium heat and add a small amount of oil and swirl it around the wok to create a non stick surface.
Then we'll add the mushrooms, onion and garlic and a pinch of salt and the red pepper flakes and after just a few seconds we'll add a small amount of white wine and tamari sauce and when the mushrooms are softened we'll put them in our holding bowl.
Next add a touch of oil if needed and then we'll add the bok choy, the ginger, a couple of shots of fish sauce and the jalapeno. This will cook quickly and we'll remove it to the holding bowl.
We'll check again for oil and then add the shrimp - this will cook very quickly and we'll add the slurry, a touch of sesame oil and a pinch of salt.
We'll put everything back in the wok and check for seasoning.
We'll serve it over the cauliflower rice or regular rice you cooked ahead of time.
Enjoy!