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RECIPE
10 INGREDIENTS10 STEPS40MIN

Garlic Shrimp and Kale Stir-Fry

4.7
6 Ratings

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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."
40MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 Tbsp
Sesame Oil
1/2
Onion , diced
2 stalks
Scallions
thinly sliced diagonally
2 Tbsp
Gluten-Free Hoisin Sauce
3 cups
Chopped  Kale
2 cloves
sliced into quarter-inch slices
1
peeled and thinly sliced on the bias
1/4 cup
Chicken Broth
2/3 cup

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Nutrition Per Serving

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CALORIES
335
FAT
8.6 g
PROTEIN
34.2 g
CARBS
34.6 g

Cooking Instructions

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Step 1
In a small saucepan over medium high heat, add one cup of water and bring to a boil. Add the Brown Rice (4 ounce) 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.
Step 2
Remove from heat and fluff rice with a fork, set aside, covered, until plating.
Step 3
Pat dry Shrimp (12) with paper towels, and set aside. Heat a large saute pan over medium high heat. Add one teaspoon of Sesame Oil (1 teaspoon) 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.
Step 4
Cook for thirty seconds on each side and remove the shrimp. Set aside.
Step 5
Add the remaining Sesame Oil (1 teaspoon) to the pan. Add the Onion (1/2), Garlic (2 clove), and Carrot (1) and saute for two minutes, stirring occasionally.
Step 6
Add Kale (3 cup) to the pan and saute for one minute.
Step 7
Add the Chicken Broth (1/4 cup) and stir to combine.
Step 8
Return the shrimp to the pan and toss. Add Gluten-Free Hoisin Sauce (2 tablespoon) and Scallion (2 stalk) and stir until well combined. Cook for one minute. Remove from heat.
Step 9
Place rice in the center of two plates. Add shrimp stir fry on top of the rice.
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
335
% Daily Value*
Fat
8.6 g
11%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
222.8 mg
74%
Carbohydrates
34.6 g
13%
Fiber
7.5 g
27%
Sugars
13.2 g
--
Protein
34.2 g
68%
Sodium
767.8 mg
33%
Vitamin D
--
--
Calcium
407.6 mg
31%
Iron
3.6 mg
20%
Potassium
983.9 mg
21%
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