What’s Cooking? Sweet and Spicy Veggie Stir Fry

Although this Sweet and Spicy “Veggie” Stir Fry could be cooked with only veggies, I always add some type of meat to this recipe.  I have labeled it “Veggie” Stir Fry because I use different types of meat such as chicken, pork, or venison.  This week I used shrimp.

I began by adding one tablespoon of Sesame Oil to a large skillet on high heat.  Then I added one pound of shrimp that I seasoned with 1 teaspoon Himalayan salt, 1 teaspoon garlic and ¼ teaspoon cayenne pepper.  When the shrimp were cooked, I removed them from the  pan and placed  them into a bowl.

Next, I added another tablespoon of Sesame Oil to the skillet along with one pound of sliced carrots that I had harvested and frozen earlier this year.  I cooked them for 10 minutes and then added a bagful of frozen peppers and onions from my freezer storage.  You can always use fresh veggies instead of frozen, just make sure you prep them before you start.

After the veggies cooked for another 5 minutes, I added ¼ teaspoon of pepper, ½ teaspoon garlic, ½ teaspoon of Himalayan salt, ½ teaspoon of ginger, ½ cup of honey and 2 tablespoons of liquid aminos.   Personally, I found this recipe only mildly spicy, but tried to take into consideration those whose taste buds are more sensitive.  I can always add more spice to my plate.

Lastly, I returned the cooked shrimp to the skillet and cooked for a final 5 minutes.

This dish can be served as a meal or the way I served it – as a side to cauliflower fried rice.  I will share that recipe on my next post.

–Penny