Sesame Shrimp Stir Fry

By sunitagt

Calories 143
Carbohydrates 14.9 g
Cholesterol 19 mg
Fat 8.2 g
Saturated fat 1.2 g
Sodium 443 mg
Protein 5 g

Ingredients

• 8-10 wild caught shrimp, deveined, shells and tails removed, set aside
• 1/2 red onion, sliced into thin wedges
• 5 cloves garlic, chopped
• 2 carrots, sliced into matchsticks
• 2 cups shredded cabbage or slaw mix
• 1/2 cup soaked wakame
• 1/2 cup sliced water chestnuts
• 1 medium green heirloom tomato, cut into chunks
• 1 lime, for juice and 2 serving wedges
• 1 tablespoon toasted sesame oil
• 2-3 tablespoons roasted sesame tahini
• 2/3 cup hot light vegetable broth
• 1 tablespoon balsamic vinegar
• 1-2 teaspoons raw organic agave nectar
• 4 servings rice, prepared
• hot pepper or pepper flakes, minced onion, garlic, or ginger, to taste
• sea salt, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from webmd.com

Preparation

Step 1

1. Using a fork, blend the sesame tahini and oil in a glass measuring cup. Add the hot broth and stir to thin. Add the remaining ingredients and stir to combine.

2. Prepare your wok with a little oil; set on medium high heat.

3. Add the onion to the wok and stir till softened. Add the garlic, carrots and cabbage; season with sea salt and stir.

4. When the cabbage has melted a bit, add the prepared shrimp, wakame, water chestnuts and green tomato. Stir.

5. When the shrimp has just turned pink, add the sesame stir-fry sauce and stir to combine. Bring to a simmer and cook briefly until heated through (shrimp should be firm and opaque). Squeeze half a lime over the stir-fry and stir.

6. Serve over rice. Garnish with a wedge of fresh lime.