Clean out your fridge with this quick and easy stir fry. Shrimp and vegetables are cooked perfectly then tossed with a simple 2-ingredient bang bang sauce
1/2 ounce dried shiitake mushrooms
4 tbsp avocado oil, divided
1 lb wild caught shrimp, peeled with tail on
salt and pepper
1 bunch asparagus, trimmed and halved
2 red bell peppers, julliened
1/3 cup compliant organic bone broth
2 cloves garlic, finely minced
4 tbsp compliant spicy harissa sauce, mild if you want less heat
2 tbsp coconut aminos
First, put the mushrooms in a bowl and cover them with warm water. Let them sit for 10 minutes. Drain the mushrooms and set them aside. You can pour the mushroom broth through a fine mesh strainer and save for later use. Or save a 1/3 of a cup for later use in this recipe instead of using bone broth.
Heat a large skillet over medium-high heat and add 2 tablespoons of avocado oil to the pan. Toss the shrimp with a couple pinches of salt and pepper and add the shrimp to the hot skillet. Sear the shrimp for about 3 minutes on both sides. Remove the shrimp from the pan and set them aside.
Now, add the remaining 2 tablespoons of avocado oil to the pan. Add the asparagus and peppers and sauté for about 5 minuntes, stirring continuously. Season the vegetables with a little salt and pepper and pour the broth into the pan. Stir to lift any brown bits from the bottom of the pan, lower the heat to medium and continue to cook for 3-5 minutes or until the asparagus are fork-tender and most of the liquid has evaporated. Then add the garlic and contiune to cook for about 2 minutes.
To make the sauce, mix the harissa and coconut aminos together in a bowl and set it aside. Return the shrimp to the pan along with the mushrooms and pour the sauce over the shrimp. Now, toss all the ingredients together to coat with the sauce. Contiune to cook for 1-2 minutes just to warm the shrimp through.
Remove the stir fry from the heat and garnish with Thai basil and sesame seeds. Serve with cauliflower rice.