Balsamic Glazed Seafood Stir Fry in Sweet Ginger Sauce

Seafood Ginger Stir Fry

Leave the takeout behind this coming new year as this  stir fry is fit to impress and tastes even better than the restaurants without extra added sugar, MSG,  and extra oil  by making this Balsamic Glazed Salmon Seafood Ginger Stir Fry. This healthfully good-for-you dish is allergen free (no soy, dairy, grains, gluten, eggs, nuts or seeds) and AIP (autoimmune protocol) approved with heart healthy seafood (salmon and shrimp) in every bite.

Seafood Ginger Stir FryNow is the time of year when everyone makes their New Year’s resolutions, which come in all shapes and sizes. Many of them revolve around health and fitness goals, but they don’t have to be. If your goals are fitness related then this dish is the perfect way to help you get there, because healthy wholesome food should taste delicious (you shouldn’t feel deprived), it should not like cardboard or plastic, and the food should help you get to your goals.

Seafood Ginger Stir Fry

Here are some links to new years resolutions if you are looking for some and ways to keep those resolutions all year long. HAPPY NEW YEARS!!!!!

 

 

Seafood Ginger Stir Fry

With the new year right around the corner  the “whys” behind resolutions are just more important than the resolution itself. New years resolutions are essentially goals we try to achieve that we think will help us to become the-best-version-of-ourselves. The “whys” for the goals we make is a motivation factor, but it is also the reasoning we used to make a goal, which must be for the right reasons. Keep this in when deciding on and planning on how you will achieve your goal. I wish you the best of luck in achieving what ever resolutions you have set for the upcoming year. Enjoy this Balsamic Glazed Seafood Stir Fry in Sweet Ginger Sauce. HAPPY NEW YEAR!!!!!

Seafood Ginger Stir Fry  Seafood Ginger Stir Fry

Seafood Ginger Stir Fry

Seafood Ginger Stir Fry  Seafood Ginger Stir Fry

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Balsamic Glazed Seafood Stir Fry in Sweet Ginger Sauce

Servings 8

Ingredients

  • 1-2 Tbs . cooking oil I used coconut oil
  • 2 medium onions sliced half moon pieces
  • 2-3 c . sliced cabbage or cauliflower leaves
  • 1/2 package prepared packaged broccoli slaw 6 oz needed
  • 4 oz . mush sliced I used shiitake mushrooms
  • 1/4 c . balsamic vinegar can also use lemon juice instead
  • 1/4 c . honey add more if you want the sauce to be sweeter
  • 1 c . water or chicken broth
  • 1 T . fresh minced garlic
  • 1 T . fresh minced ginger
  • 2 tsp . fish sauce
  • 1/2 to 1 tsp sea salt or season to taste
  • 12 oz skinless salmon thawed
  • 12 oz . medium shrimp deveined and tails removed
  • 2 T . water
  • 2 tsp . arrowroot starch
  • 1/2 c . chopped green onions
  • canned bamboo sliced *optional
  • canned water chestnuts *optional
  • Balsamic vinegar glaze for topping
  • Cooked prepared cauliflower rice or real rice if you can tolerate it *optional

Instructions

  1. Heat the oil in a saute or wok pan and add onions, cabbage or cauliflower leaves, broccoli slaw, and mushrooms.
  2. Cook the vegetables on medium heat until crisp tender or onions become translucent.
  3. Meanwhile prepare the sauce by mixing the following in a small bowl (I like to use a glass measuring cup for easy measuring): balsamic vinegar, honey, water or chicken broth, minced garlic, minced ginger, fish sauce, and sea salt. Set the bowl you used for mixing the sauce aside to be used for the arrowroot starch slurry later.
  4. Add the sauce to the pan and let simmer on medium heat.
  5. Meanwhile prepare the salmon and shrimp but cutting the salmon into bite sized pieces and removing the tails and veins (if applicable) of the shrimp.
  6. Add the salmon and the shrimp to the pan and cook until the salmon and shrimp are cooked all the way through.
  7. While the salmon and shrimp are cooking, mix 2 Tbs. water and 2 tsp arrowroot starch together in a small bowl or measuring cup or the vessel used to mix the sauce in.
  8. At this point the liquid in the pan should have reduced a little bit. Make sure the sauce in the pan is bubbling when you add the arrowroot slurry. Mix the slurry into the sauce using a spatula or spoon.
  9. Heat for 1-2 minutes more to make sure the arrowroot starch is fully activated and has thickened the sauce. If the sauce needs to be thicker, mix 1 Tbs. water and 1 tsp. arrowroot starch at a time and to the sauce using the previous procedure until desired thickness.
  10. Once the sauce has thickened to your liking remove the pan from the heat and stir in the green onions. This is where you can stir in the bamboo and water chestnuts if you desire.
  11. Once plated drizzle with a balsamic vinegar glaze.

 

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