This bowl of goodness was so easy to make. I love stir fry and I love egg rolls. This is a gluten free, lower carb, and super delicious take on both! I made it with Shrimp but it would be really good with chicken, or ground pork too! I did make Rice for the family and just mixed theirs in separate so I could go grain free and they could be Happy!
1/4 cup coconut Aminos
1 tsp fish oil
2 TBS Sesame oil
1 tsp maple syrup or honey (optional)
3 TBS Rice wine vinegar
4 handfuls of cabbage slaw mix
1/2 cup frozen shelled edamame
1 Red bell pepper finely sliced and chopped
3-4 green onions
1 handful Cilantro
2 Garlic Cloves
1 tsp ground ginger or 1 inch piece fresh ginger, grated
24 Shrimp (may differ depending on what size shrimp you buy. Look at serving sizes)
Mix the sauce in a bowl and set aside.
Heat a Table spoon Avocado oil or coconut oil in the pan and then add cabbage, edamame, bell pepper, and sauté for about 3 minutes or until starting to soften a bit. Then add in cabbage and garlic. Then add sauce to your liking. I like lots of sauce and Gerry doesn't like as much. So I think it's good to add as much or little as you like. Then plate the veggie mixture. Add your shrimp to the hot pan and cook.
* Shrimp are cooked when they start to curl up. Flip when they curl and then cook on the other side for about 1-2 minutes.