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Hoisin-Chile Shrimp with Green Beans and Walnuts
Adapted From Clean Eating Magazine October, 2011
Want to take it up another notch? Of course you do. Serve with quinoa or brown rice to balance out the dish.
Zest of 1 orange, finely minced
1/4 cup freshly squeezed orange juice
2 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon low-sodium tamari (soy sauce)
1/2 teaspoon chile-garlic paste
2 garlic cloves, minced or pressed
1 teaspoon corn starch
2 teaspoons toasted sesame oil
1 1/2 pounds fresh green beans, trimmed and halved crosswise
1 pound medium shrimp, peeled and deveined
1/4 cup unsalted walnut pieces, toasted and coarsely chopped
In a small bowl, whisk together the orange zest, orange juice, hoisin sauce, soy sauce, chile-garlic paste, honey, garlic, and corn starch. Set aside.
In a wok or large nonstick skillet, heat oil on high. Add green beans and stir-fry, stirring frequently for 4 minutes. Add 3 tablespoons water and cook for 4 more minutes. Add shrimp and hoisin-chile mixture and stir-fry until shrimp are juicy and just cooked through, about 2-3 minutes. Top each serving with walnuts, dividing evenly.
Nutrients per 2-cup serving: Calories 280, total fat 10g, carb 21g, fiber 7g, protein 28 g.