Just because I’m cleansing next week doesn’t mean I’m Fat Tuesday-ing this week. On the contrary. Tonight, I tried out a super clean recipe that I am excited to share with you. Here is the original. I only made a couple of adjustments to the sauce, and it turned out great, too.
The recipe is for 2 servings, but we made a little extra for lunches tomorrow (amIright?). You will need:
- 1/2c Vidalia or yellow onion, cut into wedges
- 1 red bell pepper, sliced
- 2 portobello caps, sliced
- 1 med. carrot, julienned
- 10-12 broccoli florets
- 3 cloves garlic, minced
- 20-ish shrimp, peeled and de-veined
The sauce in the original recipe calls for Chinese chili sauce, which is basically sriracha. We ran with that:
- 1/3c white wine
- 1/2 – 1t sriracha
- a healthy splash of low sodium soy (optioal)
- salt & pepper to taste
- crushed red pepper flakes, to taste (optional)
Basically, cook your veggies in a little vegetable oil until heated through but still a little crunchy. Make sure your wok (or pan) is suuuuper hot. But don’t burn the garlic. That would be bad. Add shrimp toward the end, then take everything else (besides shrimp & garlic) out and start the sauce. Turn off the heat and toss everything together. That’s it! Enjoy!
Oh. By the way, we didn’t peel our shrimp, only because the peel held in some of the flavor from the sauce. But you go ahead and peel those shrimp ahead of time if you want to. Honestly, it probably doesn’t make that big a difference, other than it is probably easier that way… so, you win.
We’ll see you back here this weekend while we prep for the two week cleanse! Whole foods, woop woop!