April 2015

As the weather warms up, doesn’t it just make you want to eat healthier? Well today we’re here to help you accomplish that, with a simple but tasty stir fry that packs a whole lot of nutrients into one little bowl.

Shrimp, Kale and Cashew Stir-Fry

adapted from Mediterrasian

3 Tablespoons reduced sodium soy sauce

2 Tablespoons hoisin sauce

1 Tablespoon water

1 teaspoon sesame oil

3 Tablespoons peanut or canola oil

½ pound large uncooked shrimp, peeled and deveined

2 carrots, thinly sliced

1 medium yellow onion, thinly sliced

4 cups chopped kale – stems removed

2 cloves finely chopped garlic

½ cup unsalted cashews

rice or noodles for serving

Mix together first four ingredients in a small bowl. Heat one tablespoon of oil over high heat in wok, then stir fry shrimp for two minutes- just until they start to get pink and curl slightly. Do not overcook. Remove shrimp from pan and set aside. Heat remaining oil in wok and stir fry onions and carrots until tender. Add kale and stir fry until wilted. Add garlic and cook for one minute until just fragrant, then add shrimp and cashews to pan. Add the sauce mixture and heat through. Serve over noodles or rice.