Ginger Shrimp and Veggie Stir Fry

Serves 8 | Phase 3 | Prep time: 15 minutes | 
Total time: 30 minutes
Source: Hayley Pomroy


Ingredients:

• 4 tablespoons grapeseed oil
• 3 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

Instructions:

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.