We love cauliflower, but – honestly – we’ve had so much cauliflower this winter, and we desperately needed something different to do with it! Enter the stir fry recipe… As I scanned through the recipe, I realized I had some shrimp in the freezer and all of the other ingredients on-hand, so we thought we’d give it a try. We loved it, and we will be making it again!
Spicy Cauliflower, Bok Choy, and Shrimp Stir-Fry
Adapted from Martha Stewart Living, Feb 2012
1 tablespoon safflower oil
1/4 large head cauliflower, cut into 1/2-inch-thick slices
1/2 small head bok choy, trimmed and sliced into 1-inch strips (about 6 ounces)
1/2 red bell pepper, sliced thinly
8 oz large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
1 tablespoon agave syrup
2 teaspoons fish sauce
1/2 cup fresh basil leaves
1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy and bell pepper, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
2. Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.
4. Stir in sambal oelek, agave syrup, and fish sauce. Add basil, and serve immediately.
Total Fat: 9.2 g
Cholesterol: 172.3 mg
Sodium: 748.7 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.7 g
Protein: 27.5 g