Mustard Green Shrimp Stir-Fry - alive magazine
Related to kale, cabbage, and other cruciferous vegetables, frilly and peppery-flavoured mustard greens are commonly used in Asian cuisine. Hence…
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Cooking tools:
- Medium-sized saucepan
- Stove
- Mixing bowl
- Whisk
- Wok
- Skillet
- Stove burner
- Spatula
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Serving bowl
- Plate
Ingredients
- 1 cup (250 mL) pearl barley
- 1/2 cup (125 mL) orange juice
- 1 Tbsp (15 mL) reduced-sodium soy sauce
- 1 Tbsp (15 mL) sesame oil
- 3 garlic cloves, minced
- 2 tsp (10 mL) minced fresh ginger
- 2 tsp (10 mL) cornstarch
- 1/4 tsp (1 mL) dried red chili flakes
- 1 Tbsp (15 mL) grapeseed oil or other oil of choice
- 1 lb (450 g) large shrimp, peeled
- 1 red bell pepper, thinly sliced
- 1 large bunch mustard greens, roughly chopped (about 6 cups/1.5 L)
- 1 Tbsp (15 mL) sesame seeds
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