Garlic Shrimp and Kale Stir-Fry

PREP TIME: 15 minutes / COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4  

1 c quick-cooking brown rice
3 tsp toasted sesame oil
1 lb peeled and deveined medium shrimp
1 onion, chopped
4 cloves garlic, sliced
3 scallions, chopped
2 med carrots, thinly sliced
6 c chopped kale
1⁄2 c low-sodium chicken broth
1 Tbsp hoisin sauce

1. PREPARE the rice according to package directions, omitting any salt or fat.

2. MEANWHILE, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Cook the shrimp for 3 minutes, turning once, or until just opaque. Transfer to a plate.

3. HEAT the remaining oil in the same skillet over medium heat. Cook the onion, garlic, scallions, and carrots for 2 minutes, or until just starting to soften. Add the kale and cook for 2 minutes. Add the broth and cook for 3 minutes, stirring occasionally, or until the kale has wilted. Stir in the shrimp and the hoisin sauce. Cook for 1 minute, stirring, or until hot. Serve over the rice.

NUTRITION (per serving) 318 calories, 7 g fat, 1 g saturated fat, 30 g protein, 37 g carbohydrates, 5 g fiber, 311 mg sodium

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