Clementine Kick: A Tasty Sweet and Spicy Asian Stir Fry Recipe

Ingredients

• 2/3 cup white jasmine rice (uncooked)

• 8 oz peeled, deveined shrimp

• 1 bunch bok choy

• 2 clementines

• 1 small red bell pepper

• 1 tbsp fresh ginger

• 2 tsp sesame oil

• 1 tbsp sesame seeds

• 1 tbsp avocado oil

• 1/3 cup sweet thai chili sauce

• 1 tbsp low-sodium soy sauce

• 1 tbsp sriracha (optional)

• 1/2 tsp cinnamon

Directions

1. In a rice cooker, add 2/3 cup uncooked rice and 1 cup of water and cook. If you don't have a rice cooker, use this website to figure out how to cook your rice on a stove.

2. Add 1 tbsp avocado oil (or oil of choice) to a skillet and heat on medium high.

3. Slice red bell pepper into thin strips and sautee for 5 minutes.

4. Meanwhile, whisk together ginger, 1 tsp sesame oil, sweet thai chili sauce, soy sauce, cinnamon, and sriracha if using to make the sauce.

5. Separate bok choy and dice into 1 inch pieces.

6. Peel clementine and separate wedges.

7. After the bell peppers have softened, reduce heat to medium and add shrimp, bok choy, and clementines. Continue to cook, stirring frequently for 2 minutes. (Note: Shrimp cooks really quickly and is easy to overcook so keep an eye on it).

8. Add sauce and cook for 1 additional minute until the sauce begins to bubble and caramelize.

9. Remove stir fry from heat and set aside.

10. In a smaller stir fry pan, add sesame seeds (no oil) and heat to medium. Toast for 3-5 minutes until seeds are fragrant and just turning brown.

11. Fluff your cooked rice and mix in remaining tsp sesame oil and toasted sesame seeds.

12. Plate rice and top with stir fry.

Makes 2 servings. Would not recommend re-heating unless you cook the shrimp separately day-of because it becomes really chewy if you try to re-heat it.