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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 340.5
  • Total Fat: 20.4 g
  • Cholesterol: 79.9 mg
  • Sodium: 677.2 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 12.0 g
  • Protein: 17.9 g

View full nutritional breakdown of Stir Fry calories by ingredient
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Stir Fry

Submitted by: KEL_MB

Introduction

This is a pretty versatile recipe. You can easily substitute your favorite vegetables (snow peas, baby corn, green beans, water chestnuts, peppers, onions, bean sprouts, bamboo shoots, etc). You can also substitute beef, chicken, or pork for the shrimp, but I recommend cooking them ahead of time before adding them to the dish. What gives this dish it's great flavor is the oyster sauce, coconut oil, and rice vinegar. The Asian Essence and other spices just kick it up a notch. This is a pretty versatile recipe. You can easily substitute your favorite vegetables (snow peas, baby corn, green beans, water chestnuts, peppers, onions, bean sprouts, bamboo shoots, etc). You can also substitute beef, chicken, or pork for the shrimp, but I recommend cooking them ahead of time before adding them to the dish. What gives this dish it's great flavor is the oyster sauce, coconut oil, and rice vinegar. The Asian Essence and other spices just kick it up a notch.
Number of Servings: 5

Ingredients

    1 large head of broccoli coarsely chopped
    2 bunches of baby bok choy coarsely chopped
    2 medium zucchini chopped into 1" pieces
    1 cup shredded carrots
    2 cups mixed mushrooms coarsely chopped
    0.5 cup sesame seeds
    1 large egg
    4 tbsp oyster sauce
    2 tbsp canola oil
    2 tbsp low sodium soy sauce
    2 tbsp coconut oil
    1 tbsp rice vinegar
    1 tbsp garlic powder
    1 tbsp dried onion flakes
    pepper to taste
    1 tbsp Emeril's Asian Essence seasoning
    20 large peeled, deveined, uncooked shrimp

Directions

Put oyster sauce, canola oil, soy sauce, coconut oil, garlic powder, onion flakes, pepper, and Asian Essence in a wok, and turn to med-high heat. (DO NOT add rice vinegar yet).
Add broccoli and carrots first, stir fry for a few minutes, then add zucchini. Now add vinegar (it will splash everywhere if you add it just to the liquids and spices). Stir fry for a few minutes then add mushrooms and bok choy. Stir fry until broccoli is al dente. Add shrimp & stir fry until pink. Add sesame seeds.
Transfer everything to a serving bowl except 2 tbsp of sauce.
Scramble egg in remainder of sauce and transfer to serving bowl.
Enjoy!

Serving Size: Makes 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user KEL_MB.






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