I love stir fries because they are fast and easy. I'm super practical that way.
You can mix and match any protein or vegetable. This one is fun because we often forget to use shrimp which is a good source of selenium and iodine for thyroid health.
Serves 2-4 people.
2 tbsp extra virgin olive oil or coconut oil
1 bag coleslaw mix (combination of cabbage, kale, Brussel sprouts, whatever)
2 cups mushrooms, sliced
1 onion, sliced
2 cloves garlic, minced (or 1/2 tsp ground garlic)
1" fresh ginger, chopped (or 1tsp ground ginger)
1/4 tsp salt
½ pound shrimp, fresh or defrosted, deshelled
1 tsp honey
2 tbsp coconut aminos or tamari (gluten-free soy sauce alternative)
Heat wok or large skillet with oil.
Add onion, garlic and ginger and sautee until they're golden (3 - 4 minutes).
Add coleslaw, mushrooms and salt and continue to sautee (about 4 minutes).
In a bowl, make the sauce by combining the honey, aminos, garlic, and cayenne (if using).
Add shrimp and fry until they're cooked and turn pink.
Sometimes I put in a bit of water or broth (around 1/4 cup) to help braise and steam the meal.
Add sauce to skillet. Toss and cook until heated through.
Serve on a bed of cooked zucchini noodles, sweet potato noodles or cauliflower rice if following AIP or Paleo. You can serve with rice or quinoa if following a general ant-inflammatory diet.