Shrimp & Broccoli Stir-Fry with Garlic and Black Vinegar
A fast, fresh stir-fry with juicy shrimp, crisp broccoli, and a tangy splash of black vinegar.
- 1/2 lb Shrimp peeled & deveined
- 2 cups Broccoli Florets
- 1 Red Bell Pepper sliced
- 2 Cloves Garlic minced
- 2 tbsp Coconut Aminos or Low Sodium Soy Sauce
- 1 tsp Chinese Black Vinegar
- 1 tbsp Avocado Oil
Heat oil in a skillet or wok. Add shrimp and cook 2-3 min until pink; remove and set aside.
Add broccoli and bell pepper to the pan; stir-fry 3-4 min. Add garlic and cook for 30 seconds.
Return shrimp to the pan, add coconut aminos and black vinegar, and toss another minute. Serve hot.
Optional Add-Ons & Swaps
- Add a sprinkle of sesame seeds.
- Serve over brown rice or quinoa.
- Swap shrimp for chicken or tofu.
Why It’s Healing
- Shrimp/seafood provide lean protein and anti-inflammatory omega‑3s.
- Broccoli is a cruciferous vegetable rich in sulforaphane, known for cancer-protective properties.
Black vinegar has been shown to increase levels of the beneficial gut bacterium Akkermansia muciniphila. Higher levels of Akkermansia are linked to better responses to cancer immunotherapies – particularly immune checkpoint inhibitors used in non-small-cell lung cancer, melanoma, and hepatocellular carcinoma.”
