Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon Oil
  • 1 tablespoon Ginger (freshly grated or 1/2 tsp ground dried ginger)
  • 2 cloves Garlic (minced)
  • 1 Chili (or to desired heat level (can exchange with garlic chili sauce or just a dash of red pepper flakes))
  • 1 pound Shrimp (peeled, deveined and tail off raw, thawed (Dry with a paper towel))
  • 1 tablespoon coconut oil (optional or ghee)
  • 1/4 teaspoon Salt and pepper (to taste)
  • 2 Bell peppers (seeds removed and cut to bite sized pieces)
  • 1 cup Napa Cabbage (chopped)
  • 2 teaspoon Sesame oil
  • Cilantro or green onions ( garnish (optional))

Instruction

  • In a wok or frying pan, add oil, ginger, garlic, chili and fry until just aromatic. Add shrimp and fry over medium high heat for just about 2-3 minutes or until no longer translucent and pink. Season with salt and pepper to taste. Add ghee or coconut oil if desired and toss. Remove the shrimp from pan and keep warm.
  • Add your bell peppers and the firm white sections of the napa cabbage, season with salt and pepper to taste and stir fry for 1 -2 minutes over medium high heat. Add the top section of the leafy portion of the napa cabbage and cooked shrimp and stir fry for just until the napa cabage leaves begin to wilt or about 30 seconds to 1 minutes.
  • Garnish with green onions or cilantro (optional) and Enjoy hot!