Lunch / Dinner
Asian Millet with Shrimp & Mustard Greens
If you commonly opt for Chinese take-out dinners, skip them this week in favor of the Asian Millet with shrimp. Not only is it nearly as quick as picking up dinner, but the mustard greens give this stir-fry an extra bite as well as nutrients that you won’t get in any to-go box.
Ingredients
BOIL:
COMBINE:
STIR-FRY:
ADD:
STIR IN:
Test Kitchen Tip
Because millet is gluten-free, it’s fine to substitute tamari for the soy sauce to keep this recipe edible for anyone at your table in need of gluten-free meals.
Instructions
Boil water in a saucepan over medium-high heat. Stir in millet, reduce heat, and simmer until water is absorbed and millet is tender, 15–18 minutes. Let millet stand off heat 10 minutes more, then fluff with a fork.
Combine mustard, soy sauce, and vinegar in a small bowl.
Stir-fry mushrooms, carrots, scallion whites, ginger, and garlic in oil in a large nonstick skillet or wok over high heat until carrots soften, about 5 minutes.
Add shrimp and mustard greens; stir-fry until shrimp begin to turn pink and greens wilt, about 3 minutes. Stir in millet and the soy sauce mixture along with the scallion greens.
Chinese mustard is more pungent than other varieties, but you can use nearly any variety in this recipe.
The water to millet ratio in this recipe produces “sticky” millet. To break it apart, fluff it with a fork.
Chinese mustard is more pungent than other varieties, but you can use nearly any variety in this recipe.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 381
% Daily Value*
Total Fat 11g 16%
Cholesterol 107mg 35%
Sodium 799mg 33%
Carbs 51g 17%
Protein 22g
*Percent Daily Values are based on a 2,000 calorie diet.