Serves: 3
This recipe is quick, easy, delicious, and great for college students or people with hectic schedules. It’s the perfect meal to prep and portion so you’ll always have something to take and eat with you throughout the week.
Ingredients
Stir-Fry
18-20 Argentinean Shrimp (chopped)
1 cup short-grain brown rice (I used Lundberg)
3 tablespoons avocado oil (I used Chosen Foods)
1 cup fresh broccoli (cut into small florets)
1 cup collard greens (cut on the bias)
1 cup fresh leeks (thinly sliced rounds)
1 cup zucchini (diced)
1 clove garlic (minced)
Sauce
1/4 teaspoon red chili flakes (optional)
2 cloves garlic (minced)
1 tablespoon honey (I used Champlain Valley Apiaries)
1 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1 teaspoon tamari
Directions
Pro-tip: You can do this all at once with one pan on each burner in order to save time.
1. Bring 1 cup of brown rice with 2 cups of water to a boil in a saucepan. Once at a boil, bring the heat down to low and cook for about 25-30 minutes until the water has evaporated and the rice has been completely cooked through.
2. Heat 2 tablespoons of avocado oil on medium-high heat for about 45 seconds. Add broccoli and cook stirring frequently for 4 minutes. Add the leeks, zucchini, and collard greens. Cook stirring frequently for about 5-6 minutes. Add 1 clove of garlic minced and cook for 2 more minutes. Off the heat and set off to the side.
3. In a small bowl make the sauce. Combine the red chili flakes, Tamari, ground ginger, 2 cloves garlic minced, sesame oil, and honey. Stir until thoroughly combined.
4. Heat 1 tablespoon of avocado oil on medium-high heat for about 45 seconds. Add the shrimp and cook stirring occasionally for 5-6 minutes. Add the sauce into the pan once the shrimp has been cooked through. Cook for about 2-3 more minutes and serve with Sriracha to taste.
