So as you can imagine with our Asian Garden theme, we love to eat Asian inspired dishes. Last nights dinner was shrimp stir-fry with rice noodles. The best part about this is that for those of you who can’t have gluten this one is completely gluten free!

Our yearly family vacation has turned into a  fishing trip to the Gulf Shore. While there we always purchase shrimp fresh from the boat that we take back home for the freezer.

Since the weather is all over the place in December and unseasonably warm our Pak Choi cabbage has decided it’s time to go seed, so we decided to cook it.

Here’s a quick recipe:

2 Pak Choi cabbages chopped roughly
1 whole onion sliced
1 heaping Tablespoon of garlic
30-40 shrimp (family of four)
A mix of organic olive oil and Baklouti Oil
(from 2 The Olive Fruit)
Coconut Aminos to taste (soy sauce alternative)
Package of Rice Sticks (Publix)
Ginger Powder (to taste)
3 drops Lemon oil (I used lemon vitality oil)

Add olive oil to the pan and lightly sauté onions, garlic, and choi (you want the choi to retain some crunch) on low heat

Remove from heat

Place rice sticks in a bowl of cool water and soak for 8 minutes then drain. (set timer)

At about 6 minutes in, place pan back on heat, then add coconut aminos, shrimp, and ginger.

Once your timer goes off, drain rice sticks and then add to pan. Cook for 2-3 minutes.

Once done add lemon oil and stir.

Serve immediately and enjoy! (Save those Chinese takeout containers….they come in handy!