A sweet and savory mango shrimp stir-fry recipe
This recipe is perfect for when you’re looking for an exotic stir-fry recipe with just the right balance of sweet and spice. It’s healthy, simple, full of flavors, and it’s the ideal main dish if you’re aiming to impress. We will warn you, however, that it’s potent, so tread carefully as you dive into this delicious, stir-fried combination.
What is stir-fry?
Stir-frying is a cooking technique that originated in China, where a wide variety of ingredients that might include meat, noodles, vegetable, spices, and sauces which are fried in a large wok that’s full of sizzling hot oil. Some like to compare it to sautéing, a tradition in western culture, but this technique is generally much healthier for you.
An easy shrimp stir-fry recipe
This tangy shrimp stir-fry is infused with both cannabutter and cannaoil, so prepare yourself to be amazed by the results. Not only is it potent, but it’s also addictive, and with a quick switch of the vegetables chosen, you can create something that’s brand new every single time you make it. Toss in some rice, forgo the noodle for extra veggies. Experiment until you find the perfect ratio and textures to suit your mood.
Preparation time: 10 minutes
Cooking time: 15 minutes
Calories: 212
Servings: 4
Stir-fry sauce ingredients
- 4 minced garlic cloves
- 1 ½ cups soy sauce
- 2/3 cup water
- ½ cup cannabutter
- ½ cup mango puree
- 2 tablespoons hot sauce
- 2 tablespoons honey
- 2 tablespoons ginger
- 1 tablespoon red pepper flakes
- 1 tablespoon sesame seed oil
Stir-fry ingredients
- 1 onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 ½ pounds jumbo shrimp
- 2 cups stir fry vegetables (cooked)
- 1 cup rice noodles (cooked)
- ½ cup cannabis-infused olive oil
- 1 tablespoon minced garlic
- ½ teaspoon Himalayan salt
- ¼ teaspoon pepper
Tools
- Slow cooker
- Mixing spoon
- Wok
- Silicone spatula
- Large container
Instructions
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Add all of the sauce ingredients to a slow cooker, and then cover it with the lid.
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Set the slow cooker to 180°F and let the sauce simmer for 1 full hour, with the occasional mixing to avoid burning.
Once the sauce is finished cooking, remove it from the heat, and set it aside so that you can move on to the stir-fry ingredients.
Preheat the wok over medium heat before searing the bell peppers and onions for between 2-3 minutes.
Add ¼ cup of the cannabis oil to the wok along with your chosen stir-fry vegetables.
Cook the vegetables over medium heat, stirring the mixture frequently until they are soft and tender.
Add salt and pepper to taste, and then move the vegetables from the wok to a large container.
Toss ¼ cup of the cannabis-infused oil into the wok, and then allow it to warm up for a minute over medium heat.
Add the shrimp to the wok in a single layer so that they cook evenly, and then sprinkle them with the spices.
Cook the shrimp until they are done to your liking, and then transfer them to the container that’s holding the veggies.
Put the wok back on the burner then put just enough of the sauce into the pan to cook the noodles.
Toss the noodles in the sauce until they are completely coated, and then add in all the additions you set aside earlier.
Stir the mixture, drizzling it with as much sauce as you like.
Serving
Your cannabis-infused shrimp stir-fry is now ready to enjoy, and this should be done when it’s fresh off the stove, still piping hot for the best flavor and texture. However, the wonderful thing about stir-fry is that it leaves the vegetables solid enough to re-fry if necessary, so if you have leftovers, they’ll heat up wonderfully the next day, as long as the dish is stored in the fridge overnight.
