Stir-fry with shrimp and hoisin sauce
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Serves 6
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Active: 15 minutes
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Total: 30 minutes
Try adding unfamiliar veggies, such as Chinese eggplant,
to amp up the flavor of this quick weeknight dinner.
Chinese eggplant
Ingredient
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2½ cups vegetable broth
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8 ounces cracked freekeh
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2 tablespoons toasted sesame oil
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1½ cups broccoli florets, roughly chopped
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1½ cups fresh sugar snap peas
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2 cups shredded cabbage
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1½ cups shredded carrot
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½ onion, diced large
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1 red bell pepper, sliced
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5 garlic cloves, diced
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10 frozen precooked shrimp, thawed and patted
dry
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½ cup Hoisin sauce
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1 cup chopped peanuts
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2 tablespoons fresh cilantro, chopped
Recipe
1. Pour vegetable broth and freekeh in a medium saucepan and bring to a
boil, cooking for 1 minute. Reduce heat to low. Cover and simmer for about 25
minutes until freekeh is tender. Once cooked, remove from heat and let cool.
2. Drizzle sesame oil to coat the bottom of a large wok or skillet.
Heat skillet on high, being careful not to let the oil burn. Toss in the
vegetables and garlic. Cook for about 3 to 5 minutes, stirring constantly.
Reduce heat to medium.
3. Once the vegetables begin to get tender but are still crisp, toss in
shrimp and drizzle in the Hoisin sauce. Continue to cook for another minute.
4. Mix the cooked freekeh in the same skillet. Serve topped with
peanuts and cilantro.
Per serving 455 calories,
17g fat (3g saturated), 27g protein, 52g carbohydrates, 17g fiber, 1,017mg
sodium.
Peanuts up the crunch
and protein factor
