Recipes

Recipe Of The Week: Fresh Fry

A mixture of fresh and stir-fried veggies make this dish a standout.

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A mixture of fresh and stir-fried veggies make this dish a standout. Robust red cabbage provides a heaping dose of vitamins C, K and antioxidants, and when stir-fried becomes soft and buttery. Fresh bok choy is juicy and sweet, the perfect counter balance to the earthy mushrooms and carrots—plus it’s rich in vitamins A, C, K, antioxidants and offers a small amount of protein. Finish with crisp sugar snap peas and charred shrimp for the perfect combination of fresh and warm flavors.

Ingredients

Serves 4

24 large, high-quality shrimp (peeled and deveined with tail on)
½ head red cabbage, roughly chopped
2 large carrots, peeled and sliced into coins
8 ounces crimini or button mushrooms, sliced
4 heaping cups bok choy, chopped*
1 heaping cup sugar snap peas, cut in half on the vertical
2 TBSP coconut oil
1 TBSP pureed ginger
1 lime
salt and pepper, to taste
Favorite stir-fry sauce, if desired
Steamed red rice (as pictured, or use any grain desired)

*Make sure to use the leaves and white stems of the bok choy. The white stems are juicy, sweet and flavorful.

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Preparation
1. Heat a large wok or skillet over medium-high heat. Add one TBSP coconut oil, along with the cabbage, carrots and a sprinkle of salt and pepper, and sauté for 7-8 minutes until soft and golden. Add the ginger during the last minute of cooking. If the coconut oil gets too hot and starts to burn, lower heat to medium. Remove to a large platter or bowl.
2. To the wok/pan, add the other TBSP of coconut oil, along with the mushroom and a sprinkle of salt and pepper. Cook the mushrooms for 5-6 minutes until a golden crust forms, again making sure the coconut oil doesn’t burn. Remove to the same platter/bowl as the carrots and cabbage.
3. Season the shrimp with the salt and pepper and use the same wok/pan to sear the shrimp for 2 minutes per side, until golden and just underdone. Cook the shrimp in 2-3 batches, so they don’t crowd and become rubbery. A small amount of coconut oil can be used to prevent the shrimp from sticking and to help achieve a nice golden crust.
4. In a bowl, toss the bok choy and sugar snap peas with the juice of the lime. Combine this with the warm vegetable mixture right before serving.
5. Serve with shrimp over the top and drizzle with your favorite stir-fry sauce if desired. Recommended to serve with steamed red rice, but any starch or grain you have on hand will be delicious.

More recipes from Jessica Cerra

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.