Asian-Inspired Shrimp and Noodle Stir Fry
Serving Size / Yield
- ½ a Medium-sized Bok Choy Cabbage
- 3 cups Carrot Sticks
- 3 cups Celery Sticks
- 1 Red Bell Pepper Sliced
- 1 Yellow Bell Pepper Sliced
- 2 cups Cashews
- 2 cups sliced Onions
- 2 cups Chopped Broccoli
- 3 cups Uncooked Shrimp
- 2 cups Soy Sauce
- 1 Tbsp Sugar
- 1 tsp Salt
- 3 Tbsp Olive Oil
- Juice of one lemon
Drizzle olive oil on a frying pan. Over medium heat, cook the shrimp until they turn orange. Set shrimp aside.
Coat large frying pan, or wok with olive oil. Heat the pan/wok slightly over the medium temperature level.
Toss onions, bell peppers, celery, and carrots on wok. Cook for a minute.
Stir in broccoli, and bok choy. Cook for another minute.
Add cashews, shrimp, and soy sauce. Stir and cook for two minutes.
Season with salt and sugar. Cook for two more minutes. Remove from heat.
Squeeze lemon juice over the dish. Serve.