Hemp seeds are an amazing source of protein, making this dish an excellent vegan entree if you omit the shrimp.
Ingredients
1/4 cup
Liquid aminos
2 tsp
Sesame oil
2 tbsp
Honey
(raw)
2 tbsp hulled
Hemp seeds, shelled
2 tbsp
Coconut oil
1 bag (35-45 shrimp)
Shrimp, raw
(large peeled and deveined shrimp preferably wild)
1 small
Yellow onion
(small yellow; halved and thinly sliced)
1 medium pepper(s)
Orange bell pepper
(red or orange; seeded and sliced)
1 cup
Butternut Squash Puree, canned, organic
(small; cut into matchsticks)
3 medium mushroom(s)
Button mushrooms
(shitake; stems removed and thinly sliced)
2 clove(s)
Garlic
(minced)
2 cup
Swiss chard
(thinly sliced)
Instructions
In a small mixing bowl, whisk together the liquid aminos, sesame oil raw honey, and hemp seeds.
Heat 1 tablespoon coconut oil in a wok or large nonstick skillet. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
Add the remaining oil and stir-fry the onion, peppers, squash and shitakes until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.
