| 1 cup sugar snap peas | |
| 1/3 cup diced carrot | |
| 2 cups broccoli florets | |
| 1 tbsp sesame oil | |
| 1/4 cup diced white onion | |
| 2 cloves garlic, peeled and minced | |
| 16 (31-35) frozen peeled and deveined shrimp, thawed | |
| 2 cups cooked brown rice | |
| Asian-Inspired Low-Sodium Marinade Ingredients: | |
| 3 tbsps low-sodium soy sauce | |
| 1 1/2 tbsps honey | |
| 1 tbsp unflavored rice vinegar | |
| 1 tbsp sesame oil | |
| 2 cloves garlic, peeled and minced | |
| 1 tbsp grated fresh ginger | |
| 1/4 tsp five-spice powder |
| 1. | Bring 4 cups water to a boil in a medium saucepan over high heat |
| 2. | Carefully add sugar snap peas and carrot. Cook 2 minutes. Add broccoli and cook 3 minutes. Use a strainer to drain vegetables and run under cold water 30 seconds |
| 3. | Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 2 minutes. Add shrimp and cook 2 minutes on each |
| 4. | Add cooked vegetables and marinade to shrimp, stirring to cook until shrimp are pink and reach an internal temperature 145°F |
| 5. | Combine all ingredients for marinade in a small bowl. Serve over rice. |
| 6. | To reheat, place in a microwave-safe dish and microwave 60 seconds at a time until heated through. Serve over rice. |
| 7. | Store in an airtight container in refrigerator for up to 3 days |
Stir-fry dishes are often some of the quickest meals to make, and this one is no exception! You can blanch vegetables ahead of time to save even more time when making this recipe during the week.
Excerpted from THE EVERYTHING DASH DIET MEAL PREP COOKBOOK by KARMAN MEYER, RDN. Copyright © 2023 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply