Shrimp and broccoli stir-fry “rice”
20 ounces (567 g) broccoli florets, florets, and stems separately.
2 tablespoons canola oil, divided
12 ounces (340 g) shrimp, peeled and threaded
1/8 teaspoon white or black pepper
4 medium garlic cloves, chopped
1 tablespoon fresh ginger, finely chopped
4 tablespoons (59 ml) hot sauce
1 cup (140 g) frozen peas and carrots, thawed.
1 8-ounce (225 g) can sliced water chestnuts, drained and chopped.
2 green onions, finely chopped
Place the broccoli stems in a food processor and pulse until the broccoli stems are the size of rice cubes, about 10 times, 1 second at a time. Transfer to a bowl. Repeat for the florets and set aside. (Don’t overfill the work bowl; you may need to work on the florets in batches).
Heat 1 tablespoon of oil in a wok or large nonstick skillet over high heat. Add the shrimp and peppers and sauté until the shrimp are curled and cooked through, 1-2 minutes. Transfer to a plate and reserve.
Heat wok again to medium heat. Add the remaining oil. Add the broccoli “rice” and sauté for 1 minute. Add 3 tablespoons of water and hoisin sauce and continue to sauté/steam until the broccoli pieces are crisp and bright green, 2 minutes. Return the shrimp to the pan with the carrots, peas, and water chestnuts and sauté until the vegetables are warmed through, 1 minute more. Sprinkle with green onions and serve.
Serving Method 4｜ Serving Size: 1 3/4 cups/200g
Nutrition Facts (per serving). Calories: 239; total fat: 9 g; saturated fat: 1 g; monounsaturated fat: 4 g; cholesterol: 124 mg; sodium: 491 mg; carbohydrates: 25 g; dietary fiber: 6 g; sugars: 7 g; protein: 17 g.