Ingredients
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2 tablespoons toasted sesame oil
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1 tablespoon chili-garlic sauce
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1 tablespoon reduced-sodium tamari
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1 tablespoon honey
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2 teaspoons cornstarch
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2 teaspoons grated peeled fresh ginger
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1 tablespoon neutral oil, such as canola or avocado
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1 pound peeled, deveined raw shrimp (21-25 count)
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1 bunch scallions, cut into 2-inch pieces
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1 (5 ounce) package baby spinach
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2 cups cooked brown rice
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1 tablespoon sesame seeds
Directions
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Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.
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Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
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Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.
