NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp, peeled and deveined

1.5 cups Broccoli florets

0.25 cup Cooked jasmine rice

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Sichuan peppercorns, crushed

1 tsp Fresh ginger, grated

2 cloves Garlic, minced

1 tsp Chili garlic sauce

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, chili garlic sauce, rice vinegar, and crushed Sichuan peppercorns to create the stir-fry sauce.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the shrimp to the pan in a single layer, seasoning with sea salt and black pepper, and sear for 2 minutes per side until pink and opaque.

• 4

  Remove the shrimp from the pan and set aside; add the toasted sesame oil to the same pan.

• 5

  Toss in the broccoli florets and a splash of water, covering for 2 minutes to steam-sauté until vibrant green and tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 7

  Return the shrimp to the pan and pour the Sichuan sauce over the mixture, tossing everything together for 1 minute to glaze.

• 8

  Serve the hot stir-fry immediately over the portioned jasmine rice.