NUTRITION

SERVINGS

INGREDIENTS

2 oz dry whole grain spaghetti

8 oz large shrimp

1 tbsp avocado oil

0.5 tsp toasted sesame oil

2 cups baby bok choy

1 cup red bell pepper

1 tbsp fresh ginger

2 cloves garlic

2 tbsp coconut aminos

1.5 tsp cashew butter

1 tsp rice vinegar

1 tbsp sesame seeds

2 stalks green onions

0.25 tsp sea salt

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain spaghetti according to package directions until al dente, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the coconut aminos, cashew butter, rice vinegar, and red pepper flakes until the sauce is smooth and emulsified.

• 3

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

• 4

  Season the shrimp with sea salt and add them to the skillet, searing for about 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 5

  Add the toasted sesame oil to the same skillet, then toss in the minced ginger, garlic, chopped bok choy, and sliced bell pepper.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and the aromatics are fragrant.

• 7

  Add the cooked spaghetti to the skillet along with the seared shrimp and the prepared sauce.

• 8

  Toss everything together for 1 to 2 minutes over heat until the noodles are well-coated and the sauce has slightly thickened.

• 9

  Garnish the stir-fry with sesame seeds and thinly sliced green onions before serving warm.