A stir fry is a great way to eat clean, healthy and low carb. I love this dish because it is so filling and flavorful that you don't need rice or noodles, but if you choose to have them, they are amazing with this dish. I want to address a question that comes up a lot in some of your private emails to me.
"How on earth do you do so much indulgent eating and you are not as big as a house?" The short answer to this question is that on most days I eat very healthy, but allow myself a cheat day and sometimes two of treats where I go to a great restaurant or I cook or bake something sinful. I also have a fitness regimen that I have been keeping up for years. I think diets don't work unless you make it your lifestyle and I think it is much better to allow yourself a treat here and there and just balance it out with more days of healthy eating. That works out pretty well for me most of the time.
Now back to the recipe:-)
This is chock full of shrimp and great veggies
1- 1 /2 pounds medium shrimp deveined
1/2 cup broccoli spears
1/2 cup baby carrots
1 medium onion cut into chunks or slices
1/4 cup chopped bell pepper or celery
1 Baby Bok Choy
1 pound Napa cabbage cut into 1 inch pieces
1 clove garlic finely chopped
1 tablespoon finely chopped ginger
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 tablespoons Hoisin sauce
1/2 cup chicken broth
2 Tablespoons vegetable oil
Combine all liquid ingredients.Take a small amount of the marinade and toss shrimp just enough to lightly coat. Reserve the rest. Drain the shrimp and heat oil in a work or a large skillet over medium heat. When the oil is hot, stir fry the garlic, onions and ginger until translucent. Add the shrimp and stir fry until just about cooked through for around 2-3 minutes. Add the broccoli spears and baby carrots and cook for about 30 seconds, add the cabbage and Bok Choy and cook until wilted while slowly adding the liquid. Let simmer for about 2 minutes.