Advertisement – Continue Reading Below
- Yields:
-
4
- Total Time:
-
35 mins
- Cal/Serv:
- 361
Ingredients
- 1 c.
Forbidden (black) Rice or medium grain rice
- 3 tbsp.
gochujang
- 1 tbsp.
avocado oil or other neutral oil
- 1
red pepper, cut into 1-inch chunks
- 6
scallions, cut into 2-inch pieces, pale pieces halved lengthwise
- 3
cloves garlic, finely chopped
- 1
small head or 1/2 large head napa cabbage (about 12 oz), leaves cut into 2-inch pieces
- 1
bunch Broccolini, long stems thinly sliced and tops cut into large florets
- 1 lb.
large peeled and deveined shrimp
- 1/3 c.
basil, roughly chopped
Directions
-
- Step 1
Cook rice per package directions.
- Step 2Meanwhile, in a bowl, whisk together gochujang and 2 cups warm water to dissolve.
- Step 3Heat oil in a large, straight-sided saucepan on medium. Add pepper and cook, tossing for 3 minutes.
- Step 4Increase heat to high and add scallions and garlic and cook, stirring, 1 minute. Add cabbage and cook, tossing, 1 minute. Stir in gochujang broth and bring to a steady simmer.
- Step 5Layer Broccolini on top of cabbage mixture, then scatter shrimp on top of that. Cover and cook 2 minutes. Flip shrimp and simmer, covered, until shrimp are opaque throughout and Broccolini is just tender, 1 to 2 minutes more. Stir in basil and serve over rice.
- Step 1
Per serving: 361 cal, 6.5 g fat (0.5 g sat), 24 g protein, 1,524 mg sodium, 56 g carb, 10.5 g sugars (0 g added sugars), 7 g fiber
