A bit spicy, a bit sweet, a bit creamy - All good!
Original Inspiration From Closet Cooking Website
1 lb shrimp, shelled, deveined
1/3 cup sweet chili sauce
1 Tbsp chili sauce or tomato sauce
1 Tbsp fish sauce
3 cloves garlic, minced
1 tsp coconut sugar or honey
1/4 cup coconut milk (from a can - full fat)
1/4 cup cilantro
(shake or 2 of hot sauce if you want it spicier)
Mix chili sauce, chili / tomato sauce, and fish sauce and marinate shrimp 10-30 min at room temperature (or overnight in the fridge).
Add shrimp and marinade and coconut oil. Warm through until the shrimp are cooked (about 2-3 min)
Serve over brown rice noodles, brown rice, quinoa or whatever you choose.
Sesame Ginger Stir Fry - How to
Use whatever veggies you have on hand: cauliflower, broccoli, peppers, bok choy, cabbage, suey choy, bean sprouts....
COOK THE VEGETABLES:
Choose and chop about 4 cups of vegetables.
Stir fry the harder crunchier veggies first like cauliflower, cabbage, broccoli stems, celery, carrot, bok choy ribs, mushrooms, onion.
Save the tender vegetables like peppers, sprouts until after the sauce has been added.
SAUCE: (more flavours of sauces here)
1 cup water (or broth - then skip the bouillion powder)
1 Tbsp chicken or vegetable boullion powder
2 Tbsp fermented soy sauce
1 cm of ginger, peeled, grated fine
2 -4 splashes of sesame oil
2 Tbsp cornstarch
Add this to the frying pan.
Add tender vegetables and cook on medium - stirring until the sauce thickens.
Put a lid on and simmer 1 min until the peppers and sprouts warm through if they haven't.