Honey Ginger Stir Fry with Shrimp

Honey-Ginger Stir-Fry with Shrimphoney-ginger-shrimp-stirfry.jpg
A meatless dish for the Lenten season that is sweet, crunchy and full of nutritious-ness. 

gluten-free-icon.gif Gluten Free

Ingredients

  • 2 cups water
  • 1 cup quinoa, uncooked
  • 2 teaspoons sesame oil
  • 1 large red bell pepper, cut into medium strips
  • 2 ½ cups (8 ounce bag) of sugar snap peas, coarsely chopped
  • ½ cup green onion, chopped
  • 40 medium raw shrimp, de-veined and tail removed

Sauce

  • 1 Tablespoon sesame oil
  • 2 teaspoons garlic
  • 2 teaspoons grated ginger root
  • 2 Tablespoons honey
  • 2 teaspoons San-J® gluten free or La Choy reduced sodium soy sauce
  • 2 Tablespoons fresh lime juice
  • Pinch cayenne pepper

Directions

  1. Place 2 cups water and 1 cup quinoa in a medium saucepan.  Bring to boil then turn heat down to medium-low and simmer for 10-12 minutes or until water is soaked up.
  2. Turn wok or large skillet onto medium-high heat.  Once hot, carefully coat with 2 teaspoons sesame oil.  Toss in veggies and cook for 5 minutes.  Add shrimp and cook for an additional 3 minutes. 
  3. While veggies and shrimp are cooking, whisk together all ingredients for sauce.  Add to the stir-fry and stir to combine, cooking an additional 1 minute.

Serves 4

Nutrition Information
Per ~1 ¼ cup serving
Calories: 326
Total Fat: 9 g
    Saturated Fat:  1 g
Sodium:  434 mg
Total Carbohydrate:  45 g
    Dietary Fiber:  5 g
Protein:  16 g