Coconut Asian Veggie Fish Stir Fry
The name of this recipe is long-dang. But the amount of time it takes to put this dish together is short. Go figure. I do the easiest thing in the world. I parooze the aisles of Trader Joes and I ask myself, “what will I cook tonight that takes, let’s see-less than 5?” Yeah, especially now when I have articles to write and programs to develop, etc. Yikes, who has time!??
So, this dish is super easy. The main ingredients are in the frozen section and the veggies are pre-cut. Can it get any easier than this? If someone cannot do this, then please, let’s get real. You’ve gotta put some effort in, you know what I’m saying? Otherwise, hire a trainer or nutritionist to cook for you and voila, you eat healthy home cooked meals.
So, here is the recipe:
- Mixed seafood blend (shrimp, scallops, squid)
- Asian Stir Fry (frozen section-ditch the sauce)
- Nutiva coconut oil (4 tbsp)
- 2 cups of organic broccoli
How to blend?
In a stir fry pan or deep pan, cook the fish directly in coconut oil. Once the shrimparoos turn orange, add the veggies in and cook to comfort. Do not overcook. Enjoy! This dish was amazing!