Thank god for my wok, because I live off of stir-fry’s. They’re so easy to throw together and there are so many flavor combinations you can create! This one in particular focuses on three different types of seafood and a tangy Thai basil sauce. I used my “go-to” grain in this one, as I do in most stir-fry’s; quinoa. Quinoa is a gluten-free grain, packed with protein and fiber. A 1 cup serving provides a whopping 8g of protein and 5g of fiber.
My fish of choice for this dish blend so wonderful together. Shrimp, Scallops, & Squid (Calamari). These fish all fall into the shellfish family. They are high in Vitamins B12 and the mineral selenium which is great for boosting immunity and enhancing your thyroid function. Feel free to use just the shrimp as they’re the easiest to find, but if you do find fresh squid and scallops at your local market, give them a try! They’re super tasty and a great addition to your nutrition regimen. If you need a tip on cooking the scallops and squid, take a glance at this, because it can be tricky and you may end up feeling like your eating an inner tube…SO, check this out: What the Shit Is A Scallop & How to Scook It.
The vegetable line up here has an Asian background… bok-choy and cabbage are both members of the brassica family of vegetables and are used in traditional Thai and Chinese dishes. Brassica vegetables are full of fiber and antioxidants that help ward off cancers. Other than those two, we have a Fresno Chile for spice, and the norm; peppers, onions, carrots, and garlic which I tend to throw into almost every stir-fry.
Look how nicely these little Fresno Chiles look when roasted! They give a nice subtle heat to the dish.
This sauce is what makes the dish so flavorful. It’s very tangy and lemony from the use of lemongrass (another Asian addition) basil, and ginger. It combines peanut butter for a source of healthy fats adding a balance of macronutrients to the meal. Peanut butter is high in fiber and vitamin B-3 which help to regulate your metabolism. It also provides you with a source of healthy fats. DON’T FEAR THE FATS! They are such a crucial part of helping your body perform and feel it’s best.
I hope you enjoy, give it a wok and show me your creations by tagging #Nourishingnelli on Facebook or Instagram.
- 1/3 cup minced lemongrass
- 2 tsp minced ginger
- 2 tsp minced garlic
- 2-3 tbsp runny peanut butter
- 1 large Fresno Chile roasted
- 1.5 tsp rice vinegar
- 1 tsp avocado or olive oil
- 2 tbsp lemon juice
- dash sea salt
- small drop honey
- 1/4 cup fresh basil
- Optional Chile Garlic Sauce & Liquid Aminos
- 1/2 cup white quinoa and 1 cup of water
- 3 oz. jumbo shrimp
- 3 oz. sea scallops
- 3 oz. squid
- 2 cups cabbage shredded
- 1 large Fresno Chili sliced
- 1 cup yellow bell pepper diced
- 2 cups bok choy
- 1/2 cup shredded carrots
- 1/3 cup purple onion diced
- 1/2 cup shredded carrots
- 1/4 cup raw purple onion diced
- 1/2 cup shredded fresh basil leaves torn apart
Blend the ingredients for the dressing together in a high speed blender.
Cook Group 1 ingredients by bringing to a boil, reducing to a simmer, and covering for 18 minutes.
Sear Group 2 in a pan on high heat and your favorite Thai Seasoning.
Heat a 1/2 tsp avocado or olive on high heat in a wok and sauté Group 3 for 3-5 minutes.
Turn the heat off the Wok and add your cooked quinoa, cooked seafood and and half of the dressing. Mix to combine.
Pour the blend into a big bowl, top with the other half of your sauce and top with Group 4.
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