Cauliflower Stir Fry with Shrimp and Broccoli

2 Servings

16 points per serving

Ingredients
4 tsp olive oil
1 lb Shrimp
2 tbs ginger root, minced
4 cloves garlic
½ head of cauliflower
1 lb broccoli
8 oz can pineapple
1/3 c broth
3 tbs teriyaki sauce
5 medium scallion
1 egg, scrambled

Directions

Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil, swirl to coat the pan, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes. Transfer to a plate. Add the remaining 2 teaspoons oil to the skillet. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli and stir-fry, about 3 minutes. Add the pineapple and stir-fry, about 1 minute. Add the shrimp, broth, teriyaki sauce, and salt; cook, stirring occasionally, until the shrimp are heated through and the broccoli are crisp-tender, about 2 minutes. Remove the skillet from the heat and stir in the scallions. Yields 1 cup per serving

Advertisements

Garlic Steak Stir-Fry

3 servings

Ingredients:
1 lb lean steak, sliced into stir-fry pieces
1-2 tbs Home-Made Chinese Spice (depending on taste preferences)
24 oz broccoli, green onions, mushrooms, cabbage
4 T Olive Oil
1/4 c Bragg’s Aminos (Sodium Free Soy Sauce)

Directions:
Combine spices, 2 T olive oil, and Bragg’s Aminos in a zipper food storage bag.  Put sliced steak into bag and gently squeeze to thoroughly cover each piece of steak. Marinate in fridge for at least an hour – mine marinates during the workday.

Heat large pan over medium-high heat.  Put 2 T olive oil in pan.  Begin to sear steak pieces in pan – but only till a little bit done.  Put the vegetable mixture in the pan and pour remaining marinade (from zipper bag) into pan.  Stir to even out mixture and cover with a lid so the vegetables will steam.

When vegetables are cooked, but crisp, remove lid and stir all ingredients to ensure that it is evenly cooked.  Serve warm.

Serve over rice if desired.