Skip the fluorescent stir-fry sauces of takeout joints. Instead, create your own with orange juice, sesame oil, and just a touch of gluten-free arrowroot starch to make it sticky, just like the restaurants—without the additives or preservatives.
Serve this stir-fry on top of raw zucchini noodles or quick-cooking brown rice vermicelli.
Fast Shrimp, Swiss Chard, and Cashew Stir-Fry
Ingredients
- 1/4 cup (60 mL) orange juice
- 2 garlic cloves, minced
- 1 Tbsp (15 mL) low-sodium tamari
- 2 tsp (10 mL) toasted sesame oil or chili oil
- 2 tsp (10 mL) arrowroot starch
- 1 Tbsp (15 mL) refined avocado oil
- 1 onion, thinly sliced
- 3/4 lb (340 g) uncooked, peeled, and deveined shrimp
- 1/2 cup (125 mL) raw, unsalted cashews
- 1 bunch Swiss chard, thinly sliced (leave some water clinging)
Nutrition
Per serving:
- calories333
- protein24g
- fat20g
- saturated fat3g
- trans fat0g
- carbohydrates18g
- sugars5g
- fibre2g
- sodium379mg
Directions
01
For sauce, in small bowl, whisk orange juice, garlic, tamari, sesame or chili oil, and arrowroot starch until smooth. Set aside.
02
In large wok, heat avocado oil over medium-high heat. Add onion and sauteu0301 for 5 to 8 minutes, until softened and beginning to brown. Add shrimp and cashews, and sauteu0301 until shrimp is cooked through. Stir in prepared sauce and cook until bubbling and thick, about 30 seconds. Stir in Swiss chard and cook until wilted and dark green, 3 to 5 minutes. Serve immediately.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
