Eggplant and Shrimp Stir-fry

So you belong to a CSA, or you went to a local garden and got side-tracked by how beautiful the eggplants are. . .But you keep Paleo, so eggplant parm becomes just eggplant with tomato sauce, which isn’t super appealing. . .So what are you going to do?




Eggplant and Shrimp Stir-Fry (prepared by Adam, since I was too tired to move)

In a large pan/wok, combine:

* 1 bunch (are they called bunches?) baby bok choy

* 3 crowns of broccoli

* 3 small eggplants (maybe 1.5 normal-sized eggplant)

* 1 vidalia onion

* 2 green peppers

* with about 4 oz sesame oil, 1 tbsp minced garlic, about half a thumb of fresh ginger (shaved), 4-5 oz coconut aminos, about 1 tbsp chili oil, and about 1 tbsp rice wine vinegar (white wine vinegar for strict Paleo)

Cook vegetables until they’re about your desired level of crunchiness

* Then add 1 lb of raw, de-veined, shelled shrimp, and stir entire mixture together until shrimp are cooked through (only a few minutes)

* serve with raw, chopped green onions sprinkled on top


A note on coconut aminos:

This is the paleo version of soy sauce.  You can find it in the asian section of most grocery stores.  It’s a bit sweeter, and a bit less salty (but not much).  Soy sauce isn’t paleo-approved because it comes from soy beans, which are legumes, which are full of lectins, which cause inflammation.  Legumes also have phytic acid, which can prevent your body from absorbing minerals.  Additionally, legumes have protease inhibitors, which can prevent proteins from being broken down into amino acids.  So I’m not really sure if soy sauce has the same effects on your body, but best to play it safe.  Especially when there’s such an easy replacement.


A note on the sauce:

Adam liked his with a dash of sriracha.  You can put that stuff on anything.

Also, the sesame oil is important.  Don’t use olive oil or coconut.  Sesame gives the stir-fry half of its taste.

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