I can almost guarantee a decrease in your Asian takeout spending after trying this just once. It’s also so easy to prepare, you won’t need the recipe the second time around.
If the mix of mussels, squid, octopus and shrimp in a typical seafood medley isn’t your thing, use all shrimp or your protein of choice. Be sure to adjust the cooking time upward slightly if you’re using a protein other than seafood.
Time: 20 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin coconut oil 2 shallots – halved lengthwise & finely sliced 2 red chili peppers – finely sliced 3 cloves garlic – finely chopped or crushed ½ teaspoon coarse ground black pepper 12 ounces mixed seafood (seafood medley) 1 pound bean sprouts 6 green onions – sliced 1 tablespoon fresh lime juice 1 tablespoon fish saucePreparation:
Preheat a large wok on high heat and add the coconut oil.
All at once, add the shallots, chili peppers, garlic, and black pepper to the wok, stirring constantly for one minute.
Add the seafood, continuing to stir for two minutes.
Place the bean sprouts, green onions, lime juice and fish sauce into the wok, stirring for one more minute.
Remove from heat and serve immediately.