30 min 2
Shrimp Bamboo Shoot and Broccoli Stir Fry
Chinese food may seem like a world away while eating on the keto diet, but not with this modified stir-fry. Pair this with Cauliflower "Rice" or enjoy on its own. It is equally good both ways. The bamboo shoots provide a nice texture alongside the shrimp and broccoli for a filling meal.
Ingredients
2 tablespoons olive oil
¾ pound shrimp, peeled and deveined
1 tablespoon minced garlic
1 cup sliced bamboo shoots
¼ cup chopped onion
1 cup broccoli florets
½ teaspoon sesame oil
3 tablespoons soy sauce
½ teaspoon unsweetened rice wine vinegar
½ teaspoon Chinese five-spice powder
¼ teaspoon freshly ground black pepper
Directions Preparing:15 minCooking:15 min
Step 1Heat a large skillet over medium-high heat. Add the olive oil and heat for 1 minute.
Step 2Add the shrimp and garlic to the skillet. Cook for 2 to 3 minutes, or until the shrimp are mostly cooked. Remove the shrimp from the skillet.
Step 3Lower the heat to medium. Add the bamboo shoots, onion, and broccoli and saute for 5 to 8 minutes, or until room temperature. Add the sesame oil, soy sauce, rice wine vinegar, Chinese five-spice powder, and black pepper. Mix to combine.
Step 4Add the shrimp back to the skillet, and cook for another 1 to 2 minutes.
Step 5Serve immediately.
Nutrition Facts (per serving of 3:1)
Calories
394Total Fat
18.4GProtein
43.9GTotal Carbohydrate
14.2GDietary Fiber
3.5G
