NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 tbsp natural peanut butter

1 cup bok choy

1 cup eggplant

0.5 cup green beans

2 tsp avocado oil

0.25 cup yellow onion

2 cloves garlic

0.5 tsp annatto powder

0.5 cup low sodium vegetable broth

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.

• 3

  Stir in the sliced eggplant and trimmed green beans, cooking for 4 minutes until they begin to soften.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until they just turn pink and are opaque throughout.

• 5

  In a small bowl, whisk together the peanut butter, vegetable broth, annatto powder, and fish sauce until smooth.

• 6

  Pour the peanut sauce mixture over the shrimp and vegetables, stirring constantly to ensure everything is well coated.

• 7

  Add the chopped bok choy to the pan and simmer for an additional 2 minutes until the sauce thickens and the greens are wilted.

• 8

  Season the dish with sea salt and black pepper, then serve immediately while hot.