Dinner · Japanese · 15 min
Shrimp Stir-Fry with Snap Peas and Ginger-Tamari Glaze over Millet
- Calories
- 809
- Protein
- 73g
- Carbs
- 77g
- Fat
- 24g
Ingredients
- 75 g millet
- 290.2 g shrimp
- 91.1 g sugar snap peas
- 18.6 g sesame oil
- 1 tsp fresh ginger
- 25.2 g tamari
- 16.3 g honey
Method
- 01Rinse the dry millet thoroughly under cold water. In a small pot, bring 150 ml of water to a boil, add the millet, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and grains are fluffy and tender.
- 02In a small bowl, whisk together the tamari, honey, and minced fresh ginger to make the glaze.
- 03Heat two-thirds of the sesame oil (approx. 6.5 g) in a wok or skillet over high heat. Add the raw shrimp and stir-fry for 2 minutes until they turn opaque, pink, and reach an internal temperature of 145°F (63°C). Transfer shrimp to a plate.
- 04Add the remaining sesame oil (approx. 3.3 g) and sugar snap peas to the hot pan. Stir-fry for 2-3 minutes until bright green and crisp-tender.
- 05Return the cooked shrimp to the pan, pour the ginger-tamari glaze over top, and toss rapidly for 30 seconds until the sauce bubbles and coats everything evenly.
- 06Serve the stir-fried shrimp and snap peas immediately over the warm cooked millet.
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