alive logo

Fast Shrimp, Swiss Chard, and Cashew Stir-Fry

Serves 4.


    Fast Shrimp, Swiss Chard, and Cashew Stir Fry

    Skip the fluorescent stir-fry sauces of takeout joints. Instead, create your own with orange juice, sesame oil, and just a touch of gluten-free arrowroot starch to make it sticky, just like the restaurants—without the additives or preservatives.


    Serve this stir-fry on top of raw zucchini noodles or quick-cooking brown rice vermicelli.


    Fast Shrimp, Swiss Chard, and Cashew Stir-Fry


    • 1/4 cup (60 mL) orange juice
    • 2 garlic cloves, minced
    • 1 Tbsp (15 mL) low-sodium tamari
    • 2 tsp (10 mL) toasted sesame oil or chili oil
    • 2 tsp (10 mL) arrowroot starch
    • 1 Tbsp (15 mL) refined avocado oil
    • 1 onion, thinly sliced
    • 3/4 lb (340 g) uncooked, peeled, and deveined shrimp
    • 1/2 cup (125 mL) raw, unsalted cashews
    • 1 bunch Swiss chard, thinly sliced (leave some water clinging)


    Per serving:

    • calories333
    • protein24g
    • fat20g
      • saturated fat3g
      • trans fat0g
    • carbohydrates18g
      • sugars5g
      • fibre2g
    • sodium379mg



    For sauce, in small bowl, whisk orange juice, garlic, tamari, sesame or chili oil, and arrowroot starch until smooth. Set aside.


    In large wok, heat avocado oil over medium-high heat. Add onion and sauteu0301 for 5 to 8 minutes, until softened and beginning to brown. Add shrimp and cashews, and sauteu0301 until shrimp is cooked through. Stir in prepared sauce and cook until bubbling and thick, about 30 seconds. Stir in Swiss chard and cook until wilted and dark green, 3 to 5 minutes. Serve immediately.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.