1 lb jumbo shrimp, peeled, deveined and tails removed
2 tbsp reduced-sodium soy sauce
1/4 cup peeled and minced ginger, divided
1 tbsp rice vinegar
4 tsp sesame oil, divided
5 cloves garlic, minced, divided
1/4 tsp ground black pepper
1 cup quinoa, rinsed
1 cup frozen shelled edamame
1 tbsp extra-virgin olive oil
1 leek, halved and thinly sliced
1 bunch bok choy, thinly sliced (about 6½ cups)
1 carrot, finely chopped
5 radishes, finely chopped
1 1/2 tsp arrowroot powder
1 1/2 tbsp sesame seeds
To a medium bowl, add shrimp, soy sauce, 2 tbsp ginger, vinegar, 3 tsp sesame oil, 2 cloves garlic and black pepper. Set aside to marinate at least 10 minutes and no longer than 30 minutes.
Meanwhile, in a medium saucepan on medium, heat remaining 1 tsp sesame oil. Add 1 clove garlic and quinoa and toast for 3 minutes, stirring often. Add 2 cups water, bring to a boil, reduce heat to low and simmer, covered, for about 15 minutes. During final 10 minutes of simmering, add edamame. Remove saucepan from heat and keep covered.
In a large sauté pan on medium, heat olive oil. Add leeks, remaining 2 tbsp ginger and remaining 2 cloves garlic and cook for 2 minutes, stirring, until softened. Add bok choy, carrot and radishes; sauté for 3 minutes more. Add shrimp and marinade from bowl; sauté for 4 to 5 minutes until shrimp is opaque throughout. Stir in arrowroot powder and cook until sauce thickens slightly, about 1 minute. Stir in sesame seeds.
To serve, spoon 1 cup quinoa-edamame mixture onto a plate and top with 1¼ cups shrimp and vegetables.
Serving Size: 1 1/4 cups shrimp and vegetables and 1 cup quinoa
This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
Enjoy a taste of the sweet life with Cooking Channel host David Rocco's simply delicious recipe for sesame tuna, so easy to make you'll hardly believe how delightfully flavorful the final product turns out!
With a light sesame flavor and a surprising crunch, this soup is a staff favorite. Try topping with a drizzle of additional sriracha and sesame oil, or if you prefer to go sweet, try a drizzle of honey.
Improve Your Life: Tahini, a paste made from ground sesame seeds, is rich in beneficial minerals such as copper. In fact, a single serving of this recipe offers almost 30% of your daily value (DV) of the mineral. Copper plays a key role in the production of collagen – a component of bones and connective tissue – as well as hemoglobin, the main form of iron in red blood cells.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.