Serves 8 | Phase 3 | Prep time: 15 minutes | Total time: 30 minutes

Ingredients

• 4 tablespoons grapeseed oil

• 3 pounds shrimp, cleaned and deveined

• 2 yellow squash, sliced

• 1 cup sliced mushrooms

• 1 cup chopped bok choy

• ¼ cup sliced asparagus

• 1 cup diced tomatoes

• ¼ cup coconut aminos or tamari

• ¼ cup minced ginger

• ½ cup toasted sesame seeds

• 1 teaspoon sea salt herb blend (Such as Simply Organic All-Seasons Salt), or to taste

• 1 ½ teaspoons crushed red pepper flakes

• 4 cups cooked wild rice

Directions

1. Heat a large, heavy-bottomed skillet or wok over medium heat and, when hot, add 1 tablespoon of the oil, tipping the pan to coat.
2. Add the shrimp and stir-fry for about 4 minutes, or until pink. Remove shrimp from the pan and set aside.
3. Recoat the pan with the remaining oil and add the squash, mushrooms, bok choy, and asparagus.
4. Stir-fry for about 5 minutes, until the vegetables are slightly tender.
5. Add the tomatoes, coconut aminos (or tamari), ginger, sesame seeds, salt blend, and red pepper flakes.
6. Cook, stirring often, for about 3 minutes. Return the shrimp to the pan, mix with the other ingredients, and cook until everything is heated through. Serve over the rice.