Ingredients:

  • 3 tablespoons Peanut oil (45 ml)
  • 2 cups Shredded carrots (approximately 2 medium carrots) (470 ml)
  • 2 cups Green beans, trimmed and cut into 1-inch pieces (approximately 225g) (470 ml)
  • 1 pound Shrimp, peeled and deveined (approx. 450g)
  • 1/4 cup Grape tomatoes, halved (60 ml)
  • 1 dash Red pepper flakes (adjust to taste)
  • 1 pinch Ground ginger
  • 1 pinch Nutmeg
  • 3 tablespoons Minced garlic (45 ml)
  • 4 tablespoons Hoisin sauce (60 ml)
  • 2 cups Fresh spinach (packed) (470 ml)
  • 1 cup Cooked rice (for serving) (235 ml)

Instructions:

  1. Heat the peanut oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the green beans and carrots to the skillet. Sauté, stirring occasionally, until tender-crisp, about 8-10 minutes.
  3. Stir in the red pepper flakes, ginger, nutmeg, and minced garlic. Cook for about 30 seconds, or until fragrant.
  4. Remove the vegetables from the skillet and set aside.
  5. Add the shrimp to the same skillet. Cook until pink and opaque, about 2-3 minutes per side, depending on their size.
  6. Return the vegetables to the skillet. Add the spinach and halved grape tomatoes.
  7. Pour the hoisin sauce over the mixture.
  8. Cook, stirring constantly, until the spinach has wilted, about 1-2 minutes. The sauce should thicken slightly and coat everything nicely.
  9. Serve immediately over cooked rice.