This quick meal in a bowl of shrimp seasoned in sesame flavors is stir fried with rainbow swiss chard, spinach, edamame, green onions to top brown rice.
3clovesgarlicminced or pressed
1/4teaspoonred chile flakes
1poundlarge shrimpshelled and deveined with tails removed
5cupsrainbow swiss chardchopped with hearty stems removed
2cupsfresh spinach leaves
4cupscooked brown rice
In a medium size bowl, whisk the ponzu sauce, grated ginger, sesame oil, garlic and red chile flakes. Add the shrimp to the sauce and toss to coat. Set aside the shrimp to marinade for 30 minutes in the refrigerator up to 1 hour.
In a large pan or a wok, bring the heat to high and add the oil to the pan. Add half of the shrimp and cook for 2-3 minutes until cooked on one side then stir the shrimp quickly with a wooden spoon or tongs for another minute until the shrimp is browned on each side. Transfer the shrimp to a bowl and add a bit more oil of needed then add the rest of the shrimp, repeating the cooking process, and transfer to the bowl when cooked. Pour the remaining marinade in the pan and bring to a boil then scrape up the bits from the bottom of the pan. Add the green onions and cook for 1 minute. Add the swiss chard, spinach and edamame and cook, tossing often like stir fry for 1-2 minutes or until slightly wilted. Add the shrimp back to the greens and stir to combine. Garnish with more green onions and sesame seeds.
Divide the brown rice to serving bowls and top with the shrimp and greens. Serve immediately with Sriracha sauce if you like it spicy.
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