A recipe by Prevention Magazine: "Simple to throw together and quick to cook, this colorful stir-fry looks and tastes just as good as any restaurant dish. One bite of this savory dish, and we guarantee that you’ll be dreaming of the seaside shores where this meal gets its inspiration."
Gluten-Free Hoisin Sauce
In a small saucepan over medium high heat, add one cup of water and bring to a boil. Add the
Brown Rice (2/3 cup)
and stir. Once the right has been brought to a boil, stir again and cover. Reduce heat to medium low and simmer for 20 minutes until all water is absorbed.
Remove from heat and fluff rice with a fork, set aside, covered, until plating.
with paper towels, and set aside. Heat a large saute pan over medium high heat. Add one teaspoon of
Sesame Oil (1 tsp)
to the pan and swirl pan evenly to coat the bottom. Once oil is hot, using tongs, carefully add the shrimp to the pan in a single layer.
Cook for thirty seconds on each side and remove the shrimp. Set aside.
Add the remaining
Sesame Oil (1 tsp)
to the pan. Add the
Garlic (2 cloves)
and saute for two minutes, stirring occasionally.
Kale (3 cups)
to the pan and saute for one minute.
Chicken Broth (1/4 cup)
and stir to combine.
Return the shrimp to the pan and toss. Add
Gluten-Free Hoisin Sauce (2 Tbsp)
Scallions (2 stalks)
and stir until well combined. Cook for one minute. Remove from heat.
Place rice in the center of two plates. Add shrimp stir fry on top of the rice.
Serve and enjoy!
Nutrition Per Serving
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