Description
This recipe is a delicious, revamped version of my sesame chicken. Instead of chicken, I use shrimp and instead of sesame seeds I use hemp seeds. This delicious stir-fry is an easy and healthy recipe with Asian flair.
Ingredients
- ¼ cups Liquid Aminos
- 2 teaspoons Sesame Oil
- 2 Tablespoons Raw Honey
- 2 Tablespoons Organic Shelled Hemp Seed
- 2 Tablespoons Organic Extra Virgin Coconut Oil, Divided
- 1 pound Large Peeled And Deveined Shrimp (preferably Wild)
- 1 Small Yellow Onion, Halved And Thinly Sliced
- 1 Red Or Orange Bell Pepper, Seeded And Sliced
- 1 Small Yellow Squash, Cut Into Matchsticks
- 3 ounces, weight Shitake Mushrooms, Stems Removed And Thinly Sliced
- 2 cloves Garlic, Minced
- 2 cups Thinly Sliced Rainbow Chard
- For Serving: Cooked Brown Rice Or Quinoa
Preparation
1. In a small mixing bowl, whisk together the liquid aminos, sesame oil, raw honey and hemp seeds.
2. Heat half of the coconut oil in a wok or large non-stick skillet over high heat. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
3. Add the remaining oil into the wok and stir-fry the onion, peppers, squash and mushrooms until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.
Notes:
1. If you don’t have liquid aminos on hand, you can substitute soy sauce.
2. Adapted from my Healthy Sesame Chicken recipe which was adapted from Iowa Girl Eats and Simply Scratch.
3. I decided to do another riff on the ever popular sesame chicken dish. Instead of chicken, I used shrimp and instead of sesame seeds clinging to every crevice, I used the super seed hemp. And then just to gild the health lily, instead of broccoli and peppers, I added summer squash and chard.
