This one also tastes great with chicken, beef, cashews or just vegetables alone, a little asian fusion minus the soy and wheat
1 tsp of olive oil
1 1/2 tbsp of sesame oil
10- 12 medium raw shrimp, peeled
4 garlic cloves, minced
2 slices of nitrate free bacon, sliced
1 small red onion, sliced
2 medium carrots, sliced,
2 celery stalks, sliced
10 asparagus cut into 2 inch pieces
4 ounces of crimini mushrooms, sliced
1/2 tsp of fresh ground ginger
2 tbsp of coconut aminos
1/2 cup of broth or water
1 tbsp or arrowroot powder
1 tbsp of lemon juice
1/2 tsp of pepper
2 tbsp of date paste or 1/2 of honey
Salt and red pepper flakes to taste
Toasted Sesame seeds (optional)
- In a large skillet sauté the carrots, bacon, onion and oil, on high heat for 3-4 minutes.
- Add the asparagus, celery, garlic and shrimp and sauté for 3 – 4 minutes.
- Add the rest of the ingredients ( dissolve the arrowroot in the broth first), cover and continue to cook until the vegetables are tender.
- Serve and sprinkle with sesame seeds.