- LC
Carrot Ginger Stir Fry
Stop guessing what’s in the stir-fry sauce from your favorite takeout restaurant and make your own … with just two ingredients! Carrot Ginger sauce adds so much lift to this shrimp and vegetable dish. The Whole30-approved dressing is from The New Primal’s Noble Made line. Just ¾ cup of the Carrot Ginger Dressing and 2 tablespoons of their Coconut Aminos is all it takes to create a naturally sweet sauce that I dare say is better than that takeout place, anyway.
Ingredients
Instructions
- Step 1
Heat 2 tablespoons olive oil in a large skillet or wok. Add shrimp, and season with salt and pepper. Cook on medium-high for 2-3 minutes per side, and transfer to a plate.
- Step 2
Add additional 2 tablespoons oil to the pan, along with carrots, red and green bell peppers. Cook for about 3 to 5 minutes, then add in carrots and mushrooms.
- Step 3
Stir veggies and add ¾ cup Carrot Ginger Dressing and 2 tablespoons Coconut Aminos, stirring to coat the vegetables well. Cook for another 10 minutes, stirring occasionally. Add in snow peas and cashews, and cook for another 2 to 3 minutes.
- Step 4
Return cooked shrimp to the pan, and stir to fully coat everything in the sauce. Serve with diced green onion and cauliflower rice (both optional).
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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