Tuesday, July 1, 2014

4 tablespoons grapeseed oil
2 pounds shrimp, cleaned and deveined
2 yellow squash, sliced
1 cup sliced mushrooms
1 cup chopped bok choy
¼ cup sliced asparagus
1 cup diced tomatoes
¼ cup coconut aminos or tamari
¼ cup minced ginger
½ cup toasted sesame seeds
1 teaspoon sea salt herb blend (Such as Simply Organic All-Seasons Salt), or to taste
1 ½ teaspoons crushed red pepper flakes
4 cups cooked wild rice

Heat a large, heavy-bottomed skillet or wok over medium heat and, when hot, add 1 tablespoon of the oil, tipping the pan to coat. Add the shrimp and stir-fry for about 4 minutes, or until pink. Remove shrimp from the pan and set aside. Recoat the pan with the remaining oil and add the squash, mushrooms, bok choy, and asparagus. Stir-fry for about 5 minutes, until the vegetables are slightly tender. Add the tomatoes, coconut aminos (or tamari), ginger, sesame seeds, salt blend, and red pepper flakes. Cook, stirring often, for about 3 minutes. Return the shrimp to the pan, mix with the other ingredients, and cook until everything is heated through. Serve over the rice.

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