The other day I went over to visit a dear friend of mine. She told me she was making stir-fry and asked if I wanted some. I opted out since I had just ate dinner. (Although that didn’t stop me from indulging in a spoonful…or two…of crunchy Biscoff!) When she plated her meal, it looked amazing! However it looked a little different from my typical stir-fry, no rice?? And then I thought about it and said to myself…genius!
Naturally, the next day at the grocery store I got all the ingredients to make this dish right away!
Mmmmmmmm! For all you low carbers out there, this dish came to 8 carbs and 22 grams protein according to my calculations. Obviously I could be making a mistake since I’m just a chicken raising soccer mom and for sure not a dietician!
Here is what I used!
If you like one thing more or are super hungry, you can cook up more. This served just me and what I wanted.
button mushrooms, 5 sliced
shrimp, peeled and deveined, 10-13
green beans, 1/2 cup, steamed before adding to pan
1 clove of garlic, minced
butter 1-1 1/2 tbsp
parmesan flakes (may need to use parmesan that you shread yourself if following GF diet. Check the label!)
soy sauce (use type that is identified as gluten-free if gluten sensitive)
1. Spray pan with cooking spray and turn to medium heat.
2. Add garlic and push around pan for about 20-30 seconds, don’t burn it.
3. Add 1/2 butter, allow to start to melt. Add mushrooms allow the to start cooking down, add rest of butter then add green beans and shrimp. Add soy sauce to taste. Once shrimp is cooked pile everything onto a dish.
4. Top with Parmesan. Serve!!
Thank you dear sweet friend for a yummy dish!