Awesome Shrimp Stir-Fry (ty Martha Stewart)

2 T. peanut or safflower oil

1 small head cauliflower, cut into small pieces

4 baby bok choys or one head (about a pound), sliced into 1/4″ pieces

1 lb. large shrimp, peeled and deveined and patted dry

6 garlic cloves, chopped

1 t. Sriracha (or Hipster Sauce, as Tony calls it)

1 T. agave syrup

4 t. fish sauce

1 cup fresh basil

3 T. unsweetened, flaked coconut (toasted)

1. Heat 1 T. oil in a non-stick 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 until vegetables are tender, stirring occasionally (about 6 minutes). Transfer veg to platter. Cover with foil.

2. Heat remaining oil in same skillet. Add shrimp and cook until opaque (about 2 minutes). Flip and push to the side. Add garlic and cook, stirring, until fragrant. Don’t brown the garlic.

3. Mix shrimp and garlic. Stir in Hipster Sauce, agave, and fish sauce. Add veg from platter and cook until just heated through (maybe 30 seconds, but don’t overcook). Add basil and top with coconut.

This is really just fantastic.


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