Fire up the wok! This is a fabulous meal inspired by a mix of Asian flavors, from fresh ginger, tangy soy and miso, to sweet baby corn and sesame-toasted almonds. The shrimp are tossed with vibrant and crunchy vegetables in a savory garlic, red pepper, miso sauce over high heat until tender — then served over cilantro brown rice. On the side, a fresh baby spinach salad dressed with zesty rice vinegar-soy is kicked up with crispy toasted ramen noodles, almonds and sesame seeds.
Stir fry sauce: 3 tablespoons of canola oil, a drizzle of aromatic sesame oil, 1 tablespoon of brown miso, 1 tablespoon minced fresh ginger, 3 garlic cloves minced, 2 teaspoons sesame seeds, and red pepper flakes to taste
Salad dressing: 1/4 cup olive oil, 2 tablespoons sugar, 3 tablespoons rice vinegar, 3 tablespoons soy sauce, cracked black pepper, dash of salt