A crunchy, tasty stir fry of plant-based shrimp, Forbidden Rice, and veggies!
There are so many plant-based meat substitutes these days! While I don't cook with them that often, when I am in the mood they can be quite excellent. Recently I found Mind Blown Plant-Based Dusted Shrimp from the Plant-Based Seafood Company in the freezer section of a local grocery store. It looked so good, I had to try it!
One of my favorite new foods is Forbidden Rice. It has an absolutely wonderful flavor and texture. It isn't black, it is actually dark purple, caused by anthocyanins in the rice. Foods that are high in anthocyanins are dark red, purple, and blue pigments in plants. Anthocyanins are part of a larger group of plant-based chemicals known as flavonoids, that are powerful antioxidants.
I served this with Asian Slaw with Almond/Ginger Dressing.
Recipe
Plant-Based Shrimp with Forbidden Rice
Ingredients
- 1 ½ cups Forbidden Rice
- 2 red bell peppers
- 8 cups bok choy
- 2 inch ginger
- 4 cloves garlic crushed
- 1 box Mind Blown Plant-Based Dusted Shrimp
Instructions
- Place the rice and 2 cups of water into an Instant Pot. Set the timer for 20 minutes, high pressure. Do an instant release when the rice is done.
- While the rice is cooking, dice the peppers and the bok choy. Chope the ginger finely.
- Heat a cast iron skillet on the stove over medium heat. When the pan is hot, add a small amount of oil. When the oil is shimmering, add the ginger and garlic and cook for 5 minutes. Then add the peppers and bok choy, and cook for another 10 minutes.
- 5 minutes before the rice is done, heat up another cast iron skillet over medium heat. When hot, add a small amount of oil. When the oil is shimmering, add the plant-based shrimp. Cook until brown and crispy on one side, about 2 minutes. Turn and crisp the other side.
- Serve the plant-based shrimp on to of the rice.
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