VEGETABLE STIR FRY WITH SHRIMP

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 2 SERVINGS

This recipe is part of the 7-Day Reset Plan created by Dr. Chutkan, integrative gastroenterologist and founder of Gutbliss. Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).

INGREDIENTS

1 Tbs. coconut oil or olive oil

1 small red onion, sliced

1 head of broccoli, cut into bite-size florets

1 cup sliced mushrooms

1 red or orange bell pepper, cored, seeded, and sliced into small strips

1/2 cup snow peas, ends removed

2 carrots, sliced into thin rounds

2 cloves garlic, minced

1/2 inch piece of fresh ginger, grated

1 Tbs. tamari

1 Tbs. water

1/2 tsp. mirin

1 tsp. maple syrup

1 tsp. red pepper flakes

1 Tbs. freshly squeezed orange juice

1/2 lb peeled and deveined small to medium shrimp (optional)

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INSTRUCTIONS

Heat a sauté pan over medium heat. Add the coconut oil and onion. Sauté the onion for 2 minutes.
Add the broccoli, mushrooms, bell pepper, snow peas, carrot, and garlic to the pan. Cook for another 3 minutes.
To make the marinade, mix the ginger, tamari, water, mirin, maple syrup, chili pepper flakes, and orange juice in a small bowl. Whisk together.
Allow the marinade to condense for 2 to 3 minutes. Pour the marinade over the vegetables. Serve with brown rice or on its own.
Optional: Add a ½ pound of peeled and deveined small to medium shrimp at the same time that the marinade is added. Cook for 3 to 4 minutes, or until the shrimp curls and turns light pink.

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