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LC LUNCH Gochujang Shrimp and Forbidden Rice by

Ingredients

1 cup Forbidden rice (black)
3-4 T. Gochujang
1 T. Avocado oil
1 red pepper, cut in 1 inch pieces
6 scallions, cut in 2 inch pieces, pale pieces halved lengthwise
3 cloves garlic, minced
12 oz. Napa cabbage, 2 inch pieces
1 bunch broccolini, stems sliced, and tops in florets
1 lb. Large shrimp, peeled and deveined
1/3 cup basil, chopped

Instructions

Cook the rice according to package directions.

Meanwhile, in a bowl, whisk together gochujang and two cups warm water to dissolve.

Get oil and large straight-sided saucepan on medium. Add pepper and cook, tossing, 3 minutes.

Increase heat to high, add scallions and garlic, and cook, stirring, 1 minute. Add cabbage and cook, tossing, 1 minute. Stir in gochujang broth and bring to a study simmer.

Layer broccolini on top of cabbage mixture, then scatter shrimp on top of that. Cover and cook 2 minutes. Flip shrimp and simmer, covered, until shrimp are opaque throughout and broccolini is just tender. 1 to 2 minutes more. Stir in basil and serve over rice, top with basil leaves if desired.

Servings: 4

Nutrition Information (per serving):
Calories 360
Fat 6.5 g
Saturated Fat 0.5 g
Sodium 1525 mg
Carbohydrates 56
Fiber 7 g
Protein 24 g

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