A good stir fry is one of those things that everyone enjoys. One problem is that in Asian restaurants there is soy sauce on almost everything. Soy sauce is full of the common allergen gluten because it is made from wheat. Tamari is a wheat free option but it is made from soy, another thyroid depressing allergen. Soy can also promote excess estrogen in the body encouraging it to store more fat. One more problem with soy sauce is that it is usually made from genetically modified soybeans and I try my best to avoid these franken foods. If you feel like being a lab rat for Monsanto, be my guest….I don’t think that is what we have in mind when we sprinkle a few drops of soy sauce on our food.
Instead of soy sauce which has gluten, I use Coconut Secret Raw Organic Vegan Coconut Aminos which are a great source of minerals and B-vitamins. It tastes just like soy sauce too. Most people love rice or noodles with it too. But if you are on this page, rice and noodles most likely don’t agree with your body or your waistline. This recipe will keep your pants loose and fill that warm memory of your favorite Hibachi place. You could add to this Sea Tangle Kelp Noodles recipe which really fill the noodle void.
No Soy Stir Fry (paleo and gluten free)
1 tablespoon expeller pressed Coconut Oil
1 carrot shredded (optional)
2 cups spinach
2 cloves garlic, diced
1/2 white onion, diced
1/4 cup Coconut Aminos (order here)
1 lb wild Shrimp peeled and deveined
1 head cauliflower, riced and steamed
1 bunch cilantro, chopped
Saute the onions and garlic in coconut oil for 3-5 min on medium-high heat. Add the shredded carrot and cook for 5 more minutes. When vegetables look almost done, add spinach and shrimp and sprinkle Coconut Amino’s. Cook for 1-2 minutes until shrimp turn white. Serve over steamed cauliflower rice and top with cilantro.
Nutritional Info: coming soon