Here’s a quick and satisfying Chinese Shrimp Stir-Fry that will mean missing out on take-out is no longer a problem. Plus bonus points, no MSG here!
We’ve been loving this recipe since I threw it together on a busy evening recently. And, let’s face it, when the teens approve you know you’re on to something good.
It’s also a great way to get some extra veggies in – because it doesn’t taste like veggies, it tastes like stir-fry right?
Be sure to have everything prepped and ready to go before you start to cook, this recipe happens really quickly. If you’re not ready you’re going to racing around against the clock and, if you’re anything like me, something will get forgotten.
Something else to bear in mind is label reading. Most canned foods contain citric acid as a preservative, and bamboo shoots and water chestnuts are no different. Citric acid is not from lemon juice, which is what manufacturers might have us believe. It is grown on mold – mostly from corn. Hmm not quite so enticing now don’t you think? Having said that it is possible to find cans without, so spend a bit of time looking at the ingredient list to see what’s really in there.
Chinese Shrimp Stir-Fry
Print the recipe here!
2 tbsp avocado oil
2 large carrots, cut into 2+3/4 inch batons
1 small fennel, cut into slices
3+1/2 inch piece daikon, cut into 1+3/4 inch batons
1 medium zucchini, chopped into 3/4 inch cubes
6 asparagus spears, cut into 2+1/2 inch pieces
6 oz mixed wild mushrooms (or shiitakes), sliced
1/2 cup chicken broth
16-20 large prawns
8 oz can bamboo shoots
8 oz can water chestnuts
2 tbsp ume plum vinegar
2 tsp fish sauce
3 tbsp coconut aminos
2 tsp arrowroot
Heat a large wok or sauté pan on a medium-high temperature. Add the avocado oil and carrots and stir-fry 2 minutes. Add the fennel and cook 2 minutes. Now add in the daikon, zucchini, asparagus and mushrooms and continue cooking for a further minute.
Put the heat up to high and add the broth and shrimp. Cook for 2 minutes, making sure the shrimp make it down to the base of the pan where they’ll get more heat. Add the bamboo shoots and water chestnuts, and pour in the ume plum vinegar, fish sauce and coconut aminos. Cook until the liquid is bubbling and bamboo shoots/water chestnuts heated through.
Put the arrowroot into a small bowl and add 2 tablespoons water. Mix together and pour into the pan. Cook for a final minute or two, stirring until the sauce has thickened.
Serve on cauli rice, or basmati rice (stage 4 reintroduction).