Buy the broccoli slaw in your grocer's produce department and this recipe goes together in a snap. Put the rice in the rice cooker, if you have one, before you get started and the rice and stir-fry will be done at the same time.
10 minutes( stir-fry) and 30-40 minutes (rice)
1# medium shrimp, peeled and deveined
1 T. coconut oil
2 cloves garlic minced
1T. fresh ginger, minced
2T. low sodium Tamari soy sauce
1 small bunch scallions, chopped
1 small can sliced water chestnuts, drained
2 cups broccoli slaw (look for this in the produce section)
1-cup corn (fresh if possible otherwise use frozen and thaw)
1/2 cup light coconut milk
1T. sesame seeds, toasted (in a dry skillet over medium low heat until lightly browned)
2 cups brown rice, cooked according to package directions
Preheat wok or deep skillet over medium heat. Add coconut oil and let heat until hot, about 30 seconds. Add minced garlic and ginger and stir for about 30 seconds. Add shrimp and sauté until pink (3-4 minutes), and then add 2 T. Tamari, scallions and water chestnuts. Stir fry a minute or so then add broccoli slaw and corn. Sauté for 4 minutes until heated through, drizzle with coconut milk then sprinkle with toasted sesame seeds. Divide evenly over ½ cup servings of brown rice. Enjoy!