Shrimp, Asparagus & Shiitake Stir Fry

With my son gone to Science Camp for the week, tonight was my daughter's pick for dinner. Sure enough she picked her favorite foods and everything he dislikes ...and would undoubtably complain about! This was a delicious quick-fix... perfect for a hectic last week of school!

Recipe:

1/2-3/4 lb. shiitake mushrooms - trimmed and left whole (or sliced in half if they're large)

1 large shallot, sliced

1 bunch asparagus, chopped

1 lb. bay shrimp, tail on and deveined

1 T coconut oil

1/4 C coconut aminos

pinch sea salt (optional)

black pepper to taste

Heat coconut oil in a skillet over high heat. Saute shrimp until pink and heat through. Remove, and add shallots to pan. Cook on medium low heat until tender. Add mushrooms. As mushrooms start to soften add asparagus and coconut aminos. Cover and cook for about 4-5 minutes (until asparagus is crisp tender). Add shrimp back to pan. Toss well and add sea salt and pepper to taste. Serve and enjoy! Quick and easy. :-)

Paleo Chicken Stir Fry with Shiitake Mushrooms & Baby Bok Choy

Stir fries rarely disappoint! They are quick, tasty and have the ability to please just about everyone! Simply put, they are "feel-good meals"! Tonight, my daughter and I picked out our favorite ingredient and built our dinner around that. Our ingredient: shiitake mushrooms! Oh, we just love those and any excuse to add those to a dinner makes for a couple of very happy ladies! I hope this stir fry makes you happy and feel good, too!

Recipe:

4 chicken breasts, sliced in thin strips

2 T coconut oil

4 baby bok choy

1 sweet onion, sliced

1 T fresh ginger, minced

2 cloves garlic, minced

18-20 shiitake mushrooms, sliced

2 T toasted sesame seeds

1/2 C coconut aminos, divided

Marinate chicken strips in 1/4 C coconut aminos (for at least 20 minutes). In a large skillet, heat 1 T coconut oil over medium/high heat. Add chicken strips to pan and quickly saute until browned. Remove from skillet, and set aside. Add another T coconut oil to skillet and saute garlic, onions and ginger. After a couple minutes, add bok choy and shiitake mushrooms. Stir continuously. Slowly add remaining coconut aminos. When bok choy is slightly tender, add chicken strips back to pan. Toss all ingredients well and add sesame seeds and serve! (IF desired, drizzle with just a tad of sesame oil and a pinch of course grey sea salt). Enjoy!