I am really excited to show you how easy it is to make Stir Fry in the Ninja Foodi. This summery, keto and quick stir fry is inspired by a Filipino dish: ginisang togue. It’s a tomatoey, bean sprout based veggie stir fry with shrimp. I added some scallops too, because I love them. I hope you like this shrimp stir fry recipe as much as I do.

The Ingredients

You’ll notice that the ingredients for this shrimp stir fry are focused on the main veggie components. There aren’t very many condiments required, so this is a great beginner stir fry recipe. I used both shrimp and scallops but feel free to just use shrimp. Bean sprouts are traditional in this dish and they’re super cheap! They’re crunchy, bright, and fresh. I ate this dish as is, but definitely serve it with rice noodles or steamed rice.

mung bean sprouts (found in your local Asian produce grocery store)
bell peppers
green onion
vegetable oil
garlic cloves
yellow onion
tomato
shrimp and scallops (or just shrimp)
fish sauce (or lime juice)
soy sauce
rice (if not keeping things keto)

Air Crisp the Vegetables

This is where the magic of the Ninja Foodi stir fry comes in. Air crisp the vegetables first on the trivet. This allows them to cook down without getting soggy. I love this benefit of the Foodi vs using a skillet. For first time stir fry makers, getting crisp veggies can be tricky since stir fry requires a specific style of sautéing.

Cook the Seafood

Remove the cooked veggies and the trivet and set the veggies aside. Add in the remaining ingredients, except the soy sauce, and cook until done. The tomatoes will melt into the garlic and create a delicious sauce for the seafood. Add the vegetables back in and stir in the soy sauce. Serve – it’s just that simple!