Shrimp Stir Fry and Toasted Coconut Brown Rice

Ingredients 

• 1/2 c flour
• 1 t kosher salt
• 1/2 t black pepper
• 1 T butter
• 1 T olive oil
• 2 lbs jumbo shrimp, peeled and deveined, tails on
• 1 japanese eggplant, medium dice
• 1 red bell pepper, sliced
• 1 package Eat-Smart stir fry vegetables (or medium diced broccoli, thinly sliced carrots and snow peas)
• 4 cloves garlic, minced
• 1 bunch scallion (about 8 stalks), chopped
• 1/2 c cilantro, chopped
• 3 T toasted sesame oil
• 3/4 c Mirin
• 1/4 c rice wine vinegar
• 1/2 c soy sauce
• 1/2 T corn starch
• 1/2 c H20 

Directions

Combine flour, salt and pepper in large zip-loc bag.  Dredge shrimp by tossing them in zip-loc bag.  Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp, then sauté until the shrimp are lightly browned on both sides (will need to flip each one over), about 3 minutes. Remove the shrimp to a plate.

Carefully dry skillet with paper towel.  Add sesame oil to skillet and bring pan to a medium high temperature.  Add eggplant, bell pepper, stir fry vegetables, garlic and half of the scallions.  Stir vegetables until evenly coated with sesame oil and heated through (about 4 minutes).  Add Mirin, rice wine vinegar and soy sauce.  Bring to a boil and let simmer for 1 minute.  Combine cornstarch and water in a small bowl and then add to skillet stirring constantly.  Sauce will begin to thicken slightly Put shrimp back in to skillet and coat with sauce.  

Garnish with remaining scallion and cilantro.  Serve over toasted coconut brown rice.  

Asian Ground Chicken Rice Bowl

Ingredients:

• 4 servings brown rice 
• 1 lb ground chicken
• 2 T toasted sesame oil
• 1 package  (12 oz) fresh broccoli
• 1 c Soyaki (or your favorite teriyaki style marinade)
• 2 T peanut butter (can be eliminated if nut allergy present)
• 1 cup salted peanuts, crushed (can be eliminated if nut allergy present)
• 4 scallions, chopped

Directions:  

Prepare brown rice according to package directions.  

Par boil broccoli by filling up a medium saucepan with water and bringing to to a boil.  Add broccoli to water and cook for 90 seconds.  Remove immediately from heat and submerge in ice cold water (blanch), this will help to cool quickly and stop the cooking.  After broccoli has cooled (2 mins), dry on paper towels.  

Add toasted sesame oil to large sauté pan or Chinese wok.  Stir fry broccoli until lightly browned on high heat (about 3-4 mins). Remove from heat and set aside.  In same sauté pan, begin to cook ground chicken on medium high heat.  After about 3 minutes (chicken should not be browned) add Soyaki or your favorite teriyaki sauce marinade.  Bring to boil and reduce to simmer.  Add peanut butter and stir.  Simmer chicken until sauce has reduced and thickened.  

Serve immediately over rice and broccoli. Garnish with crushed peanuts and scallion.   Consider pairing this with Asian Chop Chop salad.