Recipe Adapted From:
Cooking Light Magazine
* 1 tablespoon dark sesame oil
* 3 cups (1-inch) slices green onions
* 2 tablespoons minced peeled fresh ginger
* 5 garlic cloves, minced
* 1 pound large shrimp, peeled and deveined
* 3 1/2 tablespoons lower-sodium soy sauce
* 1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
* 2 cups chopped fresh cilantro
* 3 cups hot cooked brown rice
1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
Notes & Tips:
I changed a few things in the ingredients, for example, I didn't have any of that crazy hot sauce they mention, I just used red pepper flakes. Also, I didn't have any brown rice so I used a box of wild rice. I didn't have any green onions or fresh ginger, so I omited the onions and used ground ginger instead. I thought it turned out great. Pretty spicy, which I liked.
Fat: 6.9g (sat 1.2g,mono 2.3g,poly 2.8g)