Enjoy this week's classic IBS recipe made from every day pantry staples.
Sweet and Sour Shrimp Chinese Restaurant Style
This is my all-time favorite Chinese restaurant dish - but at restaurants, it's a deadly recipe for IBS. The shrimp are always deep fried and greasy, and there's even more oil in the sauce. My delicious solution? A homemade version that is every bit as crispy, crunchy, and sweet-and-sour tangy, but with very little fat.
Plus, steaming the veggies until they're tender breaks down their insoluble fiber, making things much easier for IBS. Just serve with plenty of fresh white rice for a good soluble fiber foundation, and enjoy the best Chinese restaurant meal ever, right in your own kitchen!
Serves 4
Sauce:
2 tablespoons ketchup
2 tablespoons soy sauce
1/4 cup sugar
1 tablespoon Acacia Tummy Fiber
1/2 cup pineapple juice (reserved from pineapple below)
1/4 cup white vinegar
Whisk together all ingredients until sugar is dissolved. Set aside.
1/2 cup scraped carrots, thinly sliced
1 cup sweet white onions, thinly sliced
1/2 cup chopped fresh or frozen green beans or snow peas
1/4 cup cornstarch
1 lb. fresh or frozen large prawns, shelled
2 tablespoons vegetable oil
1/2 cup canned or fresh pineapple in small chunks
(and reserve 1/2 cup pineapple juice for sauce above)
Steam onions, carrots, and green beans/snow peas until nice and tender. Set aside. Add cornstarch to a pie plate and add the prawns, tossing to coat.
Heat oil in a large nonstick skillet over medium high heat. Add prawns to skillet in a single layer, cooking just until barely pink on both sides, turning over once. Add sauce to skillet and stir until just thickened, add reserved veggies and pineapple, and stir together. Serve with lots of white rice.
Final step? Enjoy your dinner! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
Sweet and Sour Shrimp Chinese Restaurant Style
This is my all-time favorite Chinese restaurant dish - but at restaurants, it's a deadly recipe for IBS. The shrimp are always deep fried and greasy, and there's even more oil in the sauce. My delicious solution? A homemade version that is every bit as crispy, crunchy, and sweet-and-sour tangy, but with very little fat.
Plus, steaming the veggies until they're tender breaks down their insoluble fiber, making things much easier for IBS. Just serve with plenty of fresh white rice for a good soluble fiber foundation, and enjoy the best Chinese restaurant meal ever, right in your own kitchen!
Serves 4
Sauce:
2 tablespoons ketchup
2 tablespoons soy sauce
1/4 cup sugar
1 tablespoon Acacia Tummy Fiber
1/2 cup pineapple juice (reserved from pineapple below)
1/4 cup white vinegar
Whisk together all ingredients until sugar is dissolved. Set aside.
1/2 cup scraped carrots, thinly sliced
1 cup sweet white onions, thinly sliced
1/2 cup chopped fresh or frozen green beans or snow peas
1/4 cup cornstarch
1 lb. fresh or frozen large prawns, shelled
2 tablespoons vegetable oil
1/2 cup canned or fresh pineapple in small chunks
(and reserve 1/2 cup pineapple juice for sauce above)
Steam onions, carrots, and green beans/snow peas until nice and tender. Set aside. Add cornstarch to a pie plate and add the prawns, tossing to coat.
Heat oil in a large nonstick skillet over medium high heat. Add prawns to skillet in a single layer, cooking just until barely pink on both sides, turning over once. Add sauce to skillet and stir until just thickened, add reserved veggies and pineapple, and stir together. Serve with lots of white rice.
Final step? Enjoy your dinner! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
