LC LUNCH Gochujang Shrimp and Forbidden Rice by
Gweneris
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
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 |