Try this Spicy Cauliflower, Bok Choy and Shrimp Stir Fry with Coconut recipe, or contribute your own.
Suggest a better description1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add Bok Choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.
2. Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.
3. Toss garlic with shrimp. Stir in sambal oelek, agave, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately. Top with coconut flakes and more basil.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 261 | ||
Calories from Fat: 105 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 667.9mg | 23 % | |
Potassium 789.1mg | 21 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 7.9g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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