Snow pea & carrot salad with miso-tamari dressing

Try this vibrant snow pea & carrot salad with umami-packed miso-tamari dressing. A perfect blend of flavors & textures for a delightful culinary experience.

Ingredients:

• 450g fresh or frozen medium shrimp in shells
• ½ cup reduced-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons grated fresh ginger
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper (Optional)
• 2 tablespoons vegetable oil
• 1 cup sliced onion
• 1 cup packaged fresh julienned carrots
• 340g snow pea pods, trimmed
• 1 ⅓ cups hot cooked brown rice

Instructions:

1. Defrost shrimp if it's frozen. Remove the shells and veins from the shrimp, keeping the tails on if preferred. Wash the shrimp and dry them. To prepare the sauce, mix chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt, and crushed red pepper in a small bowl.
2. Heat vegetable oil in a 12-inch skillet or wok over medium-high heat. Stir in onions and carrots and cook for 3 to 4 minutes until they start to soften. Add pea pods and cook for another 3 minutes. Include the shrimp and cook for an additional 3 minutes until they turn opaque. Pour in the sauce and cook until it thickens and bubbles.
3. Present the shrimp mixture on a bed of rice.

Summary:

• Calories: 421 kcal
• Fat: 30 g
• Protein: 10 g
• Carbs: 31 g
• Potassium: 950 mg
• Magnesium: 82 mg