1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 lb large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice

1 tablespoon dark sesame oil 3 cup s (1-inch) slices green onions 2 tablespoons minced peeled fresh ginger 5 garlic cloves, minced 1 lb large shrimp, peeled and deveined 3 1/2 tablespoons lower-sodium soy sauce 1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce 2 cup s chopped fresh cilantro 3 cup s hot cooked brown rice

1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minutes or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.