Ingredients

The following ingredients have 4 Servings
  • ¼ cup Liquid Aminos
  • 2 teaspoons sesame oil
  • 2 tablespoons raw honey
  • 2 tablespoons Organic Shelled Hemp Seed
  • 2 tablespoons Organic Extra Virgin Coconut Oil (divided)
  • 1 pound large peeled and deveined shrimp (preferably wild)
  • 1 small yellow onion (halved and thinly sliced)
  • 1 red or orange bell pepper (seeded and sliced)
  • 1 small yellow squash (cut into matchsticks)
  • 3 ounces shitake mushrooms (stems removed and thinly sliced)
  • 2 garlic cloves (minced)
  • 2 cups thinly sliced rainbow chard

Instruction

  • In a small mixing bowl, whisk together the liquid aminos, sesame oil raw honey, and hemp seeds.
  • Heat 1 tablespoon coconut oil in a wok or large nonstick skillet. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
  • Add the remaining oil and stir-fry the onion, peppers, squash and shitakes until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.