September 22, 2016
1 pound raw medium shrimp, peeled and deveined (I use 2#)
2 tbsp ghee
2 tbsp sriracha
1 clove of garlic, finely minced (2 cloves if you are using 2# of shrimp or 2# of your protein of choice)
2-14oz. Bags of classic coleslaw or (1-14oz. Bag of coleslaw & 1-10oz. Bag of shredded red cabbage)
1 tbsp gluten free tamari
1/4-1/2 tsp Chinese five spice
2 tbsp green onion, chopped (whites and greens) (I like onions so I cut up like 4 or 5 green onions)
2 tbsp chopped fresh cilantro or more to your liking
In a large skillet or wok pan, heat 1 tbsp ghee over medium high heat. Add ginger, garlic and green onions, taking care not to burn. When it becomes fragrant (about 1-2 minutes),
Add shrimp, and sprinkle with five spice powder and cook for about a minute and a half on each side, until the shrimp turn pink and translucent. Stir in sriracha to coat the shrimp. Don’t wait for them to shrink and get tough. It’s okay for them to be on the less done side, because we’re going to throw them back in the dish later. Once they’re cooked, with a slotted spoon set aside on a plate. Keep sriracha remains in the pan.
Add the second tbsp. of ghee back to the pan and heat to medium high. Drop in the cabbage and heat for about 4-5 minutes, allowing cabbage to crisp and brown, stirring to move the cabbage around the pan. Add tamari (or soy sauce if you’re not gluten-free) and allow to cook into the cabbage.
Drop the shrimp back into the cabbage and reheat.
Sprinkle with cilantro.
I double the amount of shrimp and then adjust my spices accordingly.
The recipe above should get you in the right ballpark.
Feel free to substitute your favorite protein in place of the shrimp.