If I’m looking for a quick and easy dinner idea, stir fry almost always pops into my mind. You can really save time by buying pre-cut veggies or even a pre-assembled stir fry veggie mixes at Whole Foods or Trader Joe’s. If you do, make sure to pick up a mango during your next shopping trip. The sweet/sour flavor of this tasty tropical fruit is a GREAT addition to stir fry. Mangoes also add vitamin C and some extra carbohydrate for all you active people. Get yer Carbs!
Please excuse this ridiculously poor excuse for a picture. I promise this tastes really yummy. This was a quick snapshot so I wouldn’t forget the ingredients. Ultimately, I forgot to get a nice “glamour” shot to share with you all.
Sometimes food isn’t glamorous, it’s just delicious. I think that’s good enough for me most days.
Mango Ginger Stir Fry
1 lb. shrimp, peeled and deveined
2 c. shredded cabbage
1 c. sugar snappeas
1 red bell pepper, seeded and sliced thinly
1/4 red onion, sliced thinly
1 inch ginger, peeled and diced small
1 mango, seeded, peeled, and sliced thin
3 Tbsp. coconut aminos or wheat-free tamari
1 Tbsp. coconut oil
2 Tbsp. sesame oil
red pepper flakes to taste (optional)
- Heat oils in a large skillet or Wok until hot.
- Add vegetables and stir frequently until colors become more vibrant and onion becomes fragrant. Remove veggies and set aside.
- Add a drizzle more of sesame oil and toss in the mango and shrimp. Stir until shrimp is almost opaque.
- Add coconut aminos, ginger, and red pepper flakes. Let cook for a minute or so and then toss with vegetables to serve.