Shrimp with Pak Choi and Rice

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  6 oz or 170g

• Brown rice

  Long-grain, raw

  ⅔ cup or 123g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Cabbage

  Chinese (pak-choi), raw

  3 cup, shredded or 210g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Chili Paste

  Red, Minced - Tiger Tiger

  1 tbsp or 15g

• Tomato puree

  Canned, without salt added

  1 cup or 250g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

Directions

1. Cook the brown rice according to package instructions and set aside.
2. Peel and finely chop the garlic and ginger. Chop the scallions into 1/2 cm discs, separating the whites from the greens. Finely shred the pak choi.
3. Slice the shrimp in half lengthwise. Heat sesame oil in a large non-stick frying pan over high heat. Add garlic and the white parts of the scallions, cooking for 30 seconds before adding the shrimp.
4. Once the shrimp turn pink, add the chili paste, tomato puree, rice vinegar, and soy sauce. Stir and cook for one minute.
5. Add the pak choi and cook for one minute. Remove from heat, stir in the green parts of the scallions, and serve with the rice.

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