Name: Shrimp and broccoli garlic stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz cooked shrimp, thawed and tails removed; 5 oz broccoli, cut into small florets; 3/4 red bell pepper, sliced into thin strips; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 tbsp low-sodium soy sauce; 1 tsp avocado oil; 1/4 tsp sesame seeds

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the jasmine rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the rice rests, heat half the avocado oil in a 12-inch skillet over medium-high heat. Add the broccoli, red bell pepper, and 2 tablespoons of water. Cover and steam for 3 minutes.
Remove the lid and cook for 2 minutes more until the water evaporates and the vegetables are tender. Move the vegetables to a plate. Add the remaining oil to the skillet with the garlic and ginger. Cook for 1 minute until fragrant.
Add the cooked shrimp and soy sauce to the skillet, tossing to coat. Cook for 2 minutes until the shrimp are heated through and the sauce is bubbling. Done when opaque and hot, 145°F.
Return the vegetables to the skillet and toss with the shrimp. Fluff the rice with a fork and serve the stir-fry over the rice. Garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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